Cauliflower cream soup
4 servings
45 minutes
Recipe by Soul restaurant brand chef Timofey Sulima.
Calories349.8kcal
Proteins5.8grams
Fats30.3grams
Carbohydrates14.9grams
Cauliflower
400
g
Celeriac
400
g
Coconut milk
450
ml
Vegetable oil
40
ml
Olive oil
12
ml
Water
480
ml
Salt
12
g
Nuts
to taste
1
Chop the cauliflower and celery root into small pieces.
- Cauliflower: 400 g
- Celeriac: 400 g
2
Pour vegetable oil into the pot and add cauliflower and celery root.
- Vegetable oil: 40 ml
- Cauliflower: 400 g
- Celeriac: 400 g
3
Fry the ingredients until golden brown over medium heat.
4
Slightly salt the vegetables.
- Salt: 12 g
5
Then add coconut milk and water.
- 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.
- Salt: 12 g
10
When serving, add olive oil and garnish with crushed nuts.
- Olive oil: 12 ml
- Nuts: to taste
