Summary

Ingredients

• 1 pepperoni, red, pitted, finely chopped
• 25 g iner, peeled, finely rated
• 2 onion (s), finely diced
• 1 cauliflower, about .5 kg
• 250 g potato (s), peeled, finely diced
• 5 tablespoon oil, neutral
• a bit salt
• 100 ml white wine, drier
• 1 liter vegetable broth
• 400 ml coconut milk, unsweetened
• 2 tablespoon desiccated coconut
• 150 g carrot (s)
• 0.5 ½ bunch chopped coriander greens
• some pepper, freshly ground
• 1 lime (s), juice it

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Instructions

1. Clean the cauliflower and cut into small florets. Heat 3 tablespoons of oil in a sufficiently large saucepan. Sauté half of the peppers, ginger, onions, cauliflower florets (hold back 200 g), potatoes and season with salt. Deglaze with white wine and let it boil down a little.
2. Pour in the stock and stir in the coconut milk. Cook over medium heat for 20 minutes.
3. Roast the desiccated coconut without fat and set aside. Clean the carrots and cut into very fine strips. Cut the cauliflower into small slices. Fry the carrots and cabbage slices and the rest of the pepperoni in two tablespoons of oil for about 6 minutes. Then fold the coriander into the carrot mixture and season with salt. Puree the soup very finely, bring to the boil again. Season to taste with salt, pepper and lime juice. Serve with the carrot mixture and the roasted coconut flakes.