Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium cauliflower
- 1 large onion (s)
- 1 tablespoon grape seed oil
- 2 teaspoons curry
- 1 liter vegetable stock
- 1 can coconut milk
- salt
- 2 tablespoon, heaped coconut flakes
- 2 tablespoon, heaped pumpkin seeds
- 50 g almonds, chopped
- 2 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets and cut the stalk into large pieces. Peel the onion and cut it into large cubes.
- Heat the oil in a large saucepan, fry the cauliflower and onions over medium heat for 5 minutes. Add the curry, roast for 1 minute. Then deglaze with vegetable stock. Let the soup simmer gently for 15 minutes. Add coconut milk. Puree with a hand strainer and season with salt.
- Lightly roast coconut flakes, pumpkin seeds and almonds in a pan without fat, add soy sauce and simmer over medium heat until the soy sauce has boiled down.
- Pour the soup into plates or cups and sprinkle with the seeds.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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