Cauliflower Cream with Coconut Milk
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The flavours and aromas of Asia blend in this soup in a unique way. Coconut milk gives it all the right context and reduces the sharpness of the soup to a bearable level.
Ingredients:
Procedure:
1. Fry the onion in oil, let it just turn brown and add chopped garlic and a teaspoon of chilli
2. Fry briefly and add the peeled cauliflower florets and chopped potatoes, fry, sprinkle with turmeric and pour in the stock, cook until soft
3. Then blend into a thick porridge and pour in milk, season with spices and boil briefly (add as much stock as you like the soup thick or thin)
4. Pour the soup into a bowl and garnish with roasted cauliflower and onion and a mixture of spices and herbs for the soup (I just added cumin, chives and chilly for colour).
