Summary

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

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Instructions

1. Divide the cauliflower into florets and wash. Set aside about half (150 g). Peel and finely dice the onion. Cut the tomatoes into eighths.
2. 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.
3. 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.
4. Now add the chicken, cauliflower and cream. Boil once. Check whether the meat is through. Sprinkle with chives rolls.