Cauliflower cream soup

4 servings

45 minutes

Recipe by Soul restaurant brand chef Timofey Sulima.

Energy value per serving

• Calories: 349.8
• Proteins: 5.8g
• Fats: 30.3g
• Carbohydrates: 14.9g

Ingredients

• Cauliflower: 400 g
• Celery root: 400 g
• Coconut milk: 450 ml
• Vegetable oil: 40 ml
• Olive oil: 12 ml
• Water: 480 ml
• Salt: 12 g
• Nuts: to taste

Cooking steps

1. Chop the cauliflower and celery root into small pieces.

   Required ingredients:

   • Cauliflower: 400 g
   • Celery root: 400 g

2. Pour vegetable oil into the pot and add cauliflower and celery root.

   Required ingredients:

   • Vegetable oil: 40 ml
   • Cauliflower: 400 g
   • Celery root: 400 g

3. Fry the ingredients until golden brown over medium heat.

4. Slightly salt the vegetables.

   Required ingredients:

   • Salt: 12 g

5. Then add coconut milk and water.

   Required ingredients:

   • Coconut milk: 450 ml
   • Water: 480 ml

6. Cover with a lid and simmer until the vegetables are cooked.

7. Then blend everything in a blender.

8. Strain through a fine sieve.

9. Add salt and sugar to taste.

   Required ingredients:

   • Salt: 12 g

10. When serving, add olive oil and garnish with crushed nuts.

    Required ingredients:

    • Olive oil: 12 ml
    • Nuts:  to taste