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Cream of cauliflower and coconut soup with corn

Cream of cauliflower and coconut soup with corn

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

460
Calories
21 g
Carbohydrates
10 g
Protein
35 g
Fat

Ingredients:

Olive oilOlive oil 1 Teaspoon
Cauliflower (frozen)Cauliflower (frozen) 200 g
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Coriander leaves (fresh)Coriander leaves (fresh) 5 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 ml
Corn (canned)Corn (canned) 50 g
Vegetable brothVegetable broth 300 ml
Lime juiceLime juice 1 Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)

Preparation:

Step 1:
Clean the spring onions, peel the garlic and cut each into slices. Heat oil in a non-stick frying pan and sauté onions, garlic and corn in it. Season with salt and chili powder.
Step 2:
Bring the cauliflower to the boil in the vegetable stock and then cook for about 10 minutes with the pot open and over medium heat. Add coconut milk after cooking time and puree everything very finely with a blender. Season with salt and lime juice and season to taste - keep warm.
Step 3:
Wash and finely chop the coriander leaves. Mix the corn-onion-garlic mixture with the chopped cilantro leaves. Now serve soup in a bowl and top with the corn-onion-garlic mixture and enjoy.

Macronutrient distribution:

The recipe Cream of cauliflower and coconut soup with corn is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Stove
Stove
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