Summary

Ingredients

• 2 heads cauliflower, approx. 1 kg each
• 2 medium onion (s)
• 2 cloves garlic
• 1 piece (s) ginger, about the size a walnut
• 750 g chicken breast fillet (s)
• 5 tablespoon rapeseed oil or sunflower oil
• some salt and pepper, more colorful from the mill
• some paprika, hot as rose
• 1 liter vegetable stock
• 2 cans coconut milk, unsweetened, 400 ml each
• some cress
• some sesame, toasted

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Instructions

1. Clean, wash and cut the cauliflower. Peel or peel and chop the onions and cloves of garlic and ginger. Rinse the chicken breast fillets, pat dry and cut into strips.
2. Heat 4 - 5 tablespoons of rapeseed or sunflower oil in a large saucepan and sear the strips of meat while turning them, seasoning with a little salt and paprika and then removing them.
3. Sweat the onions, garlic and ginger in the frying fat. Then add the cauliflower, vegetable stock and coconut milk and let everything simmer covered for about 10 minutes. Remove some cauliflower florets from the soup and set aside.
4. Puree the soup and season with a little salt and a few turns of colored pepper from the mill. Put the reserved cauliflower florets and strips of meat back into the soup and heat.
5. Then arrange the soup in soup plates, bowls or cups and serve garnished with a little cress and some sesame seeds.