Summary

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

1. Divide the cauliflower into florets and cut the stalk into large pieces. Peel the onion and cut it into large cubes.
2. 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.
3. 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.
4. Pour the soup into plates or cups and sprinkle with the seeds.