Cauliflower

200 grams

Coconut milk

100 ml

Onion

50 grams

Garlic

2 grams

Vegetable broth

300 grams

Olive oil

1

Wash all vegetables thoroughly. Chop the cauliflower into florets, dice the onion, and mince the garlic. Take roughly 6-8 minutes to get everything ready.

Cauliflower

200 grams

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Cook for about 5 minutes until softened and fragrant, stirring occasionally to prevent burning.

Coconut milk

100 ml

Cilantro

5 grams

Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for about 15 minutes until the cauliflower is tender. Stir occasionally.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return to pot and stir in 100ml of coconut milk, heating for a further 2-3 minutes before serving.

Serve the soup hot in bowls, garnished with chopped cilantro and an additional swirl of coconut milk if desired. Enjoy your meal!

Serve the soup hot topped with fresh cilantro and a drizzle of olive oil. Pairs well with crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for the best taste.