Cauliflower and coconut soup with spinach

Name: Cauliflower and coconut soup with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Cauliflower; 1 Onion; 3 TABLESPOONS Coconut oil; 1 can(s) (400 ml each) unsweetened coconut milk; 7-10 Tbsp salt, pepper, nutmeg, chili flakes; 8 Radishes; 1 bed Cress; 200 g young leaf spinach; 7-10 Tbsp Coconut chips

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Yabadabadoo! Without cereals and ready-made broth, i.e. according to the taste of all who are enthusiastic about the Stone Age food called "Paleo

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Cauliflower
1 Onion
3 TABLESPOONS Coconut oil
1 can(s) (400 ml each) unsweetened coconut milk
7-10 Tbsp salt, pepper, nutmeg, chili flakes
8 Radishes
1 bed Cress
200 g young leaf spinach
7-10 Tbsp Coconut chips

Directions

1
Clean and wash the cauliflower and divide it into florets. Cut 3-4 florets into 1 cm thick slices. Peel and chop the onion. Heat 2 tablespoons of oil in a large pot. Sauté onion and cauliflower florets for about 5 minutes. Pour in coconut milk and 1⁄2 l water, bring to the boil, season with salt and pepper. Cover and simmer for about 10 minutes.
2
Clean, wash and slice the radishes. Cut cress from the bed. Sort spinach, wash, shake dry, add to soup and cook for about 2 minutes. Puree the soup finely and if necessary pass through a sieve. Season with salt, pepper and nutmeg.
3
Meanwhile, fry the cauliflower slices in 1 tablespoon of hot oil on both sides for about 4 minutes. Serve the soup with cauliflower slices, radishes and coconut chips. Sprinkle with cress and chili flakes.