in Soup Recipes

Musty and stuffy cauliflower soup

updated

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Ingredients for 6 servings:

  • 2 tbsp oil, neutral or peanut oil
  • 1 head of cauliflower
  • ½ liter coconut milk, unsweetened
  • 0.7 liters of water
  • 1 tsp salt
  • 1 tbsp, leveled curry powder
  • 1 cm ginger, freshly grated
  • some cayenne pepper
  • some paprika powder, hot
  • possibly coriander leaves
  • possibly croutons

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Heat the oil in a large pot, wash the cauliflower, cut it into florets, and sauté briefly. Then pour in the unsweetened coconut milk and water and add the spices. Cook for about 25 minutes until soft. Then puree with a blender or hand blender. Serve with fresh cilantro and croutons, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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