Coconut, Cauliflower and Mango Soup

Summary

Ingredients

• 500 ml vegetable stock
• 400 ml coconut milk
• 300 g cauliflower florets, small
• 100 g mano (s), diced
• 100 g spinach leaves, cleaned and cut into fine strips
• 2 teaspoon curry paste, yellow
• 50 g radish sprouts or cress sprouts
• sugar
• salt
• White pepper from the mill

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Instructions

1. Bring the stock, coconut milk, cauliflower and curry paste to the boil. When the cauliflower is just about done, add the mango cubes and half of the spinach and simmer for another 3 minutes.
2. Puree with a cutting stick or in a blender. Fold in the remaining spinach strips and the sprouts and season to taste.