Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g cauliflower
- 200 g tomato (s)
- 1 onion (s)
- 2 tablespoons oil
- 3 teaspoons curry powder
- 1 pinch chili powder
- salt
- nutmeg
- 1 teaspoon sugar
- 600 ml vegetable stock
- 100 g chicken breasts
- 100 ml whipped cream
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets and wash. Set aside about half (150 g). Peel and finely dice the onion. Cut the tomatoes into eighths.
- Braise everything briefly in 1 tablespoon of oil. Season with curry, chilli, salt, nutmeg and sugar. Pour in the vegetable stock, bring to the boil and cook covered over medium heat for about 5 minutes.
- Cut the remaining cauliflower into very fine pieces and fry in 1 tablespoon oil. Also cut the meat into very fine pieces. Puree the soup.
- Now add the chicken, cauliflower and cream. Boil once. Check whether the meat is through. Sprinkle with chives rolls.
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