Fast cauliflower coconut soup

Name: Fast cauliflower coconut soup
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 2 Heads of cauliflower (approx. 1 kg each); 2 medium-sized onions; 2 Garlic cloves; 1 piece(s) fresh ginger (25-30 g); 750 g Chicken filet; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 1 l clear vegetable stock; 2 can(s) (400 ml each) unsweetened coconut milk; 1 Beets red and green daikon cress; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sesame seed

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

2 Heads of cauliflower (approx. 1 kg each)
2 medium-sized onions
2 Garlic cloves
1 piece(s) fresh ginger (25-30 g)
750 g Chicken filet
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
1 l clear vegetable stock
2 can(s) (400 ml each) unsweetened coconut milk
1 Beets red and green daikon cress
7-10 Tbsp Pepper
2-3 TABLESPOONS Sesame seed

Directions

1
Clean and wash the cauliflower and divide it into small florets. Peel onions, garlic and ginger. Chop onions coarsely, garlic and ginger finely. Wash the chicken filet, dab dry and cut into strips. Heat oil in a pot, fry chicken strips in it in 2 portions. Season with salt and paprika, take out. Sauté onions, garlic and ginger in hot frying fat.
2
Add cauliflower, broth and coconut milk, bring to the boil and simmer covered for about 10 minutes. Cut cress from the bed, wash and drain. Using a skimmer, lift a few cauliflower florets from the stock and set aside. Puree the rest of the cauliflower in the soup. Season the soup with salt and pepper and put the florets aside back into the soup. Roast sesame seeds in a pan without fat, add chicken strips, toss in and warm up. Divide soup into cups, sprinkle with chicken strips and cress
3
With 10 people: