Cauliflower curry soup with salmon

Name: Cauliflower curry soup with salmon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 cauliflower; 1 Onion; 300 g Salmon fillet; 1 TABLESPOON flaked almonds; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 7-10 Tbsp Cumin; 7-10 Tbsp Sugar; 1 TABLESPOON Vegetable broth (instant); 150 g Whole milk yoghurt; 1 tablespoon, heaped Cornstarch; 1 Organic Lime; 4 TSP Mango chutney

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 cauliflower
1 Onion
300 g Salmon fillet
1 TABLESPOON flaked almonds
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
7-10 Tbsp Cumin
7-10 Tbsp Sugar
1 TABLESPOON Vegetable broth (instant)
150 g Whole milk yoghurt
1 tablespoon, heaped Cornstarch
1 Organic Lime
4 TSP Mango chutney

Directions

1
Clean and wash the cauliflower and divide it into florets. Dice the stalk roughly. Peel and chop the onion. Rinse fish, dab dry and cut into cubes.
2
Roast the flaked almonds in a large pot without fat, remove. Heat the oil in the pot. Fry the fish for 2-3 minutes all around. Season with salt and pepper and take out. Sauté onion in hot frying fat. Sprinkle with 1 1⁄2 tsp curry and 1 tsp cumin, sauté briefly. Add 1 1⁄4 l water, add cauliflower, bring to the boil. Stir in broth and simmer covered for 15-18 minutes.
3
Approx. 1⁄4 of the cauliflower florets with a skimmer and set aside. Puree the soup with a hand blender. Stir yoghurt and starch until smooth and add to the soup while stirring. Bring to the boil again and simmer for about 3 minutes.
4
Wash the lime hot, dry it and finely grate the peel. Squeeze the lime. Add the cauliflower florets and fish to the soup and warm up briefly. Season with lime zest and 3-4 tbsp. juice, salt, pepper and 1 pinch of sugar. Sprinkle with almond flakes. Serve with 1 tsp mango chutney each.