Cauliflower and chili soup with baked capers and scallops

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1–2 red chillies
  • 2 Lime leaves
  • 1 stick of lemongrass
  • 1 (approx. 1 kg) cauliflower
  • 1 medium onion
  • 1 Garlic clove
  • 4 TABLESPOONS Oil
  • 1 TABLESPOON Lemon juice
  • 1 TABLESPOON Instant vegetable stock
  • 1 tin(s) (400 g) Coconut milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 50 g small capers (glass)
  • 4 piece(s) scallop meat (approx. 35 g each)

Directions

  1. 1

    Clean, wash and slice the chillies and scrape out the white seeds. Roughly chop the pods. Wash the lime leaves. Remove the outer leaves of the lemon grass. Wash the lemon grass, tap with the back of a knife

  2. 2

    Clean, wash and cut the cauliflower into florets. Peel thick cabbage stems and dice them coarsely. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in a pot. Sauté onion, garlic and chilli in it. Steam the cabbage briefly

  3. 3

    Add approx. 600 ml water and lemon juice, bring to the boil. Stir in stock, add lime leaves and lemon grass. Cover and simmer for about 20 minutes

  4. 4

    Pour coconut milk into the soup, remove lime leaves and lemongrass. Bring the soup to the boil again, puree finely. Season to taste with salt, pepper and sugar

  5. 5

    Drain capers into a sieve, dab dry. Wash the mussel flesh and dab dry. Heat 1 tablespoon of oil in a small coated pan. Fry the mussel meat in it for 1-2 minutes on each side, season with salt and pepper, take it out and keep it warm. Add 2 tablespoons of oil to the hot frying fat, heat up. Fry the capers for 2-3 minutes, turning them over. Arrange soup and mussels, sprinkle with capers

Nutrition Facts

KCAL
320 kcal
CARBS
11 g
FATS
25 g
PROTEINS
9 g

Categories & Tags

Miscellaneous