Creamy Thai cauliflower soup
Ingredients
400 grams of cauliflower the florets
40 grams of cashew nuts
1 bit of chili pepper
1 clove of garlic
100 ml of coconut milk
7.5 grams of coriander
1 bit of lime zest grated peel
1 tablespoon of olive oil
2 pieces of shallots
600 ml of water
1 tablespoon yellow curry paste
1 bit of salt
"Portions
2 persons
Cooking time
15 minutes"
Instructions
- First, put the water in the kettle and turn it on.
- Put the olive oil in a high pan.
- Clean the shallots and cut them into half-moons.
- Finely chop the clove of garlic.
- Put the shallot and garlic in the pan and fry until the shallot is translucent.
- Add the cauliflower.
- Add the yellow curry paste.
- Add the water.
- Put the lid on the pan and bring it to the boil.
- Let it cook for about 7-8 minutes.
- Add the coconut milk.
- Blend the whole into an even soup.
- Season it with a little salt, chili pepper, and lime zest.
- Finely chop the coriander and stir the main part through the soup.
- Spread the creamy Thai cauliflower soup over the bowls.
- Garnish with the cashew nuts and the leftover coriander.
- Ready is creamy Thai cauliflower soup. Enjoy your meal!
About the creamy Thai cauliflower soup recipe
This creamy Thai cauliflower soup is again such a deliciously simple and super tasty dish. The secret ingredient is the zest of lime or grated lime zest. That really gives this soup a refreshing boost.
Creamy Thai cauliflower soup consciously chooses only 100 ml of coconut milk. There is 200 ml in the package. Not that I am so afraid of extra calories, but I always pay attention to the total amount of saturated fat. Saturated fat is not unhealthy, but wherever you stand it is. However, there is a lot of confusion lately. For this see the article Saturated fat healthy ?. In short, do not use the whole suite for 2 people. The olive oil and cashew nuts also contain some saturated fat and enough is enough. The rest no longer contains saturated fat, so you stay well within the maximum recommended amount.
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