Cauliflower and coconut soup

Name: Cauliflower and coconut soup
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1 large cauliflower (about 2 kg); 2 Onions; 1 Garlic clove; 1 walnut-sized piece of ginger; 750 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 7-10 Tbsp Pepper; 800 ml Coconut milk (unsweetened); 2 TABLESPOONS Broth; 2-3 TABLESPOONS Sesame; 7-10 Tbsp Cress

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

1 large cauliflower (about 2 kg)
2 Onions
1 Garlic clove
1 walnut-sized piece of ginger
750 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
7-10 Tbsp Pepper
800 ml Coconut milk (unsweetened)
2 TABLESPOONS Broth
2-3 TABLESPOONS Sesame
7-10 Tbsp Cress

Directions

1
Clean the cabbage, wash it and divide it into florets. Peel and chop onions, garlic and ginger. Wash the fillet, dab dry and cut into strips. Fry in hot oil in portions. Season and take out.
2
Fry onions, garlic, ginger and cabbage in hot frying fat. Add 1 l water, coconut milk and stock, bring to the boil and simmer for 10-15 minutes. Roast sesame seeds. Rinse cress. Puree soup, except for a few cabbage florets, and season to taste.
3
Add the florets and meat again and heat up. Sprinkle with cress.