Cauliflower Coconut Soup

⏱ 50 min · 🍽 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 1 piece cauliflower (about 800 g)
  • 1 can coconut milk (400 ml)
  • 1 can chickpeas (240 g drained)
  • 1 piece onion
  • 2 cloves garlic
  • 8 g ground turmeric
  • 30 ml olive oil
  • 700 ml vegetable stock
  • 0.5 bunch cilantro
  • 1 pinch salt

Zubereitung

  1. Heat the oven to 220°C fan. Cut the cauliflower into florets; drain the chickpeas and pat them dry. Toss each separately with the oil, salt, and half the turmeric, then roast on a tray until the cauliflower is browned at the edges and the chickpeas are crispy.
  2. Roughly chop the onion and garlic and sweat them in a pot over medium heat until translucent. Briefly toast the remaining turmeric with them.
  3. Add the roasted cauliflower (keep a few florets back for garnish), the stock, and the coconut milk, and let everything simmer gently.
  4. Blend the soup until completely smooth and season with salt. Serve topped with the crispy chickpeas, reserved florets, and picked cilantro leaves.
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Cauliflower Coconut Soup
📖 Culinse
soupvegangluten-freeeasy

Cauliflower Coconut Soup

A velvety soup of roasted cauliflower, coconut milk, and turmeric, topped with crispy roasted chickpeas — roasting gives it a deep, nutty flavor..

⏱

Kochzeit

50 min

🍽

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

370 kcal

Kalorien

10 g

Eiweiß

26 g

Fett

25 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Heat the oven to 220°C fan. Cut the cauliflower into florets; drain the chickpeas and pat them dry. Toss each separately with the oil, salt, and half the turmeric, then roast on a tray until the cauliflower is browned at the edges and the chickpeas are crispy.

  2. 2

    Roughly chop the onion and garlic and sweat them in a pot over medium heat until translucent. Briefly toast the remaining turmeric with them.

  3. 3

    Add the roasted cauliflower (keep a few florets back for garnish), the stock, and the coconut milk, and let everything simmer gently.

  4. 4

    Blend the soup until completely smooth and season with salt. Serve topped with the crispy chickpeas, reserved florets, and picked cilantro leaves.