Summary

Ingredients

• 1 cauliflower
• 400 g carrot (s)
• 250 g potato (s), waxy
• 2 onions)
• 2 cloves garlic)
• 1 piece (s) fresh ginger approx. 3 cm
• 8 stalk / s coriander leaves, fresh
• 250 g Cabanossi
• 500 ml vegetable stock
• 200 ml coconut milk
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 2 teaspoons curry
• salt
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ chili powder

Print Recipe Pin Recipe

Instructions

1. Wash and clean the cauliflower and cut the florets into smaller pieces. Peel the carrots and potatoes and cut into 2 to 3 cm cubes. Peel the onion, garlic and ginger and dice everything very finely. Cut the Cabanossi into thin strips and roughly chop the fresh coriander.
2. Now heat the oil in a large saucepan and first briefly fry all the spices in it. Add onion, garlic and ginger and sauté briefly. Add cauliflower, carrots and potatoes and pour in the stock and coconut milk.
3. Let everything simmer in the closed pot for about 20 minutes on a low flame while doing so
4. stirring occasionally. After 10 minutes of cooking, add the Cabanossi. At the end, season again with curry, salt and lemon juice.
5. Scatter the chopped coriander over the soup to serve.