On cold days, there is nothing better than a warming bowl of soup. This time we present a recipe for Thai cauliflower cream, which will be ready in half an hour. And although it’s hard to believe, it tastes so good that it can easily compete with Polish. We present a simple recipe for the perfect autumn dish.
The base of our warming soup is, of course, cauliflower, which absorbs spices like a sponge. Speaking of them, we use garlic and ginger to warm up even more. Yellow curry paste and coconut milk cannot be missing, as befits Thai cuisine. The whole thing is completed with lime juice.
What ingredients do we need to make Thai cauliflower soup? Here is the exact list:
- 1 liter of water;
- 400 ml coconut milk;
- 1 head of cauliflower;
- 1 onion;
- juice of 1 lime;
- 4 cloves of garlic;
- 2 cm of fresh ginger;
- 2 tablespoons of yellow curry paste;
- 2 tablespoons of coconut oil;
- 2 teaspoons of salt;
- 1 teaspoon of ground cumin.
To make Thai cauliflower soup, first heat coconut oil in a pot. Fry the chopped onion until it turns translucent and add grated garlic and ginger. After a while, add yellow curry paste and ground cumin and fry for a minute, stirring frequently.
In the next step, we also add cauliflower florets to the pot and pour water over them. Cook the broth covered over low heat for 20 minutes. After this time, add coconut milk, lime juice and salt.
Finally, blend the Thai cauliflower soup until smooth. We can serve it with chili flakes, roasted nuts and fresh coriander or parsley. It also tastes great with garlic-ginger croutons. To make them, simply fry bread with grated garlic and ginger in coconut oil.
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