Cream of potato soup with cauliflower

Ingredients for 2 servings:

• 2 m.-large potatoes, floury
• 1 small cauliflower
• 1 small carrot(s)
• 400 g coconut water
• 10 g vegetable stock (strong bouillon)
• 2 tbsp celery
• 1 small chili pepper(s), green, fresh or frozen
• 1 lemon(s), juice
• 10 g tamarind syrup
• 3 tbsp pineapple syrup, light, alternatively honey, light
• 2 tbsp oyster sauce, vegetarian, (e.g. from “Ja Shan Wan”)
• 80 g creamy coconut milk (24% fat)
• 4 slices of toasted ciabatta (alternatively baguette)
• 2 tbsp celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Prepared with sweet, sour, and spicy coconut milk, carrot slices, and spices, this appetizer is a classic Thai dish.

Wash the vegetables. Peel the potatoes and cut into small pieces. Cut off about 2 cm of the stalk at the bottom of the cauliflower. Cut off about 1 cm of the stalk from the edge of the florets and separate them into smaller florets. Peel the woody main stalk. Cut all stalks crosswise into approximately 4 mm thick slices and rinse everything again. Cut off both ends of the carrot, peel, halve lengthwise, and cut into approximately 3 mm thick slices. Remove the stalks from the tomatoes, skin them, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters crosswise. Heat the water and dissolve the vegetable stock in it. Simmer the cauliflower and carrot for 4 minutes, strain, and set aside. Add the potato pieces and cook until tender. Purée finely with a hand blender. Wash the fresh celery, shake dry, and pick off and chop any unblemished leaves. Freeze the leaves, except for the amount for garnishing. Cut the leafless and unblemished stems crosswise into approximately 3 mm long rolls. Measure the used amount and keep ready, then freeze the rest. Weigh the frozen chili and thaw. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. For the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Deseed the ends and squeeze the juices by hand. Discard the empty ends and the middle part (which contains bitter substances). Add all ingredients, from the celery stalks to the oyster sauce, to the broth, simmer for 5 minutes, add the coconut milk, and season with salt and pepper. From now on, do not simmer; just simmer. Add the cauliflower and carrot pieces and heat until hot. Pour the finished soup into serving bowls, garnish and serve warm with toasted ciabatta slices.