Suppe Blumenkohl Kokos

Nährwerte pro Portion

Zubereitung

1. 1 large Cauliflower head 1 can coconut milk canned 500 ml vegetable stock or chicken stock 4 garlic cloves peeled & chopped 5 cm ginger, fresh peeled & finely chopped 3 lemon grass stalks chopped 1 lime zest grated 4 red chili peppers keep whole 1 small onion peeled & chopped 2 teaspoon turmeric 2 tablespoons lime juice 2 tablespoons coconut oil Garnish 2 spring onions chopped 2 tablespoons coriander, fresh chopped Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid. Heat the onion in a saucepan, add the onion, ginger, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden. Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes. Shred the spring onion and add to the soup with the coriander. Blend with an hand immersion blender for a smooth soup.

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