Summary

Ingredients

• 1 cauliflower
• 1 onion (s)
• 1 clove garlic
• 3 potato (s)
• 700 ml vegetable stock
• 100 ml coconut milk
• 1 sprig marjoram
• 1 tablespoon curry powder
• 1 teaspoon curry powder
• 2 teaspoons turmeric
• 0.5 ½ lemon (n)
• salt and pepper
• 2 tablespoons oil

Print Recipe Pin Recipe

Instructions

1. Pluck the leaves from the cauliflower and remove the stalk. Then you cut the cauliflower into large pieces and put a few florets aside for the topping. Cut the onion and garlic into large pieces and sweat both in a saucepan with a little oil until the onions are translucent. Then add 1 tablespoon of curry powder and 1 teaspoon of turmeric, as well as the cauliflower and stir everything well. Let the spices sweat for a short time and then quench the mixture with coconut milk and vegetable broth.
2. Let the soup simmer until the cauliflower is nice and soft and then put it in a blender or mix it with a blender. Season the soup with lemon juice, salt, pepper and some chopped marjoram and stir everything well. Taste everything and add seasoning if necessary. Now peel the potatoes, cut them into bite-sized pieces and rinse them 1 or 2 times. Put the soup on a low heat and cook the potatoes until soft.
3. Shortly before serving, you can put the cauliflower florets that you have set aside in a pan and fry them over 3/4 heat with a little oil. As soon as the cauliflower is soft, you can season it with salt, turmeric and curry. Toss the florets through the pan again and add them to the soup as a topping.