Rice Coconut Milk Soup with Cauliflower and Peppers

Summary

Ingredients

• 700 ml vegetable stock
• 400 ml coconut milk
• 150 g rice
• 2 pointed peppers, red
• 0.5 ½ head cauliflower
• 1 onion (s)
• 1 lemon (s), including the juice
• salt and pepper
• turmeric powder
• paprika powder, noble sweet
• curry powder, spicy
• 1 piece (s) ginger, alternatively ginger powder

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Instructions

1. Peel and dice the onions, core and dice the peppers, cut the cauliflower into fine florets.
2. Add the rice and vegetables to the ready-made vegetable broth and cook everything almost cooked for about 10 minutes. The cauliflower should still be firm. Turn the stove down to low heat and add the coconut milk. Season to taste with the spices and lemon juice and let the vegetables simmer in about 20 minutes. The ginger can also be added fresh in small cubes, along with the other vegetables.
3. If you like it spicy, you can also use chili peppers.
4. Serve hot, with some bread can be served.