Asian Cauliflower Cream Soup

• • 1 cauliflower
  • 2 onions
  • 4 cloves of garlic
  • 10 g ginger
  • 125 ml fat coconut milk
  • 2-3 Tbsp olive oil
  • 1 Tbsp turmeric
  • Salt & pepper to taste

• • Serve your Asian Cauliflower Soup with a drizzle of sesame oil, a sprinkle of sesame seeds, and a garnish of fresh coriander on top for an added boost of flavor.

• • Heat olive oil in a medium pot and sauté the onion until it turns translucent.
  • Add the ginger and garlic, stirring well to blend the flavours.
  • Sprinkle in turmeric for a delightful burst of colour.
  • Introduce the cauliflower florets to the pot and add enough water to cover the contents.
  • Season with salt and pepper according to your taste. Cover the pot with a lid and allow the soup to boil for approximately 20 minutes.
  • Once the time has elapsed, remove the pot from heat and pour in the rich coconut milk.
  • Use a vertical blender to blend the soup until it reaches a smooth and creamy consistency.