Cauliflower curry soup with salmon
very easy
40 mins
40 mins
Ingredients
- 1 B
- 3 TABLESPOONS Oil
- 1 TEASPOON ground cumin
- 1 1/2 TSP. Curry Powder
- 1 TEASPOON + 1 pinch of sugar
- 1,25 l Vegetable broth
- 4-5 Tbsp Lime juice
- 250 g Salmon fillet (without skin)
- 150 g Whole milk yoghurt
- 15 g Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated peel of 1 organic lime
- 4 TSP Mango Chutney
- 1 TABLESPOON toasted flaked almonds
- 7-10 Tbsp extra mango chutney
Directions
- 1
Clean and wash the cauliflower and cut the florets from the stalk. Heat 1 tablespoon of oil in a wide saucepan, add the florets and fry briefly. Sprinkle with 1 tsp. sugar, dust with cumin and curry, sauté briefly.
- 2
Deglaze with broth and lime juice, bring to the boil, cover and cook for 15-18 minutes.
- 3
Wash the fish and pat dry, cut into cubes. Lift approx. 1/4 of the cauliflower florets out of the stock with a skimmer, drain well, set aside. Stir yoghurt and starch until smooth. Remove the pot from the heat, finely puree the contents.
- 4
Bring to the boil again, stir the mixed yoghurt into the soup. Bring to the boil and simmer for about 3 minutes. Then season to taste with salt, pepper and 1 pinch of sugar. Add the rest of the cauliflower florets back into the soup.
- 5
Meanwhile heat 2 tablespoons of oil in a pan, add fish and fry for 2-3 minutes while turning, season with salt and pepper, sprinkle with lime zest. Sprinkle soup with one teaspoon each of chutney, salmon and flaked almonds, arrange in soup bowls.
- 6
Possibly add mango chutney.
Nutrition Facts
340 kcal
13 g
21 g
20 g
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