How To Cook Lean Cream Soup Of Cauliflower, Coconut Milk And Cashews - Recipe
Author: Victoria Aly
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Lean cream soup of cauliflower, coconut milk and cashews". Delicious recipe.
This delicate soup with a creamy texture and delicate coconut flavor will become the perfect light dinner. And in combination with toast, the dish becomes even more irresistible.
Required products :
- 2 tablespoons extra virgin olive oil
- 2 onions
- 1/2 teaspoon salt
- 4 cloves garlic
- 1 large cauliflower
- 4 1/2 teaspoons vegetable broth
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon coconut milk
- 1/4 tea cup roasted porridge
- 1/4 tea cup parsley leaves
Method of preparation :
Heat olive oil in a large saucepan. Finely chop the onion and fry it together with 1/4 teaspoon of salt until soft and translucent. Reduce heat and add crushed garlic cloves, cook for another 2 minutes. Divide the cauliflower into rosettes and put it in a saucepan, pour the broth. Season with coriander, turmeric and cumin, salt with remaining salt. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes until cauliflower is soft.
Puree the soup with a blender or in a blender jar until you get a smooth mixture. Then pour back into the pan. Pour the coconut oil into the soup and heat it to get a uniform consistency. Add salt and pepper. Serve in bowls, garnish with roasted cashews, a few parsley leaves and pour olive oil.
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