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🍽️ Creamy Cauliflower Soup

256 kcal · 30 min · 4 servings

Ingredients

• 500 g small cauliflower (1 small cauliflower)
• 1 clove garlic
• 1 onion
• 1 tbsp olive oil
• 1 tsp red curry paste (or curry powder)
• 250 ml classic vegetable broth
• 250 ml milk (1.5% fat)
• salt
• pepper
• 0.5 bunch chives
• 2 stalks parsley
• 80 g smoked mackerel fillet
• 0.5 tsp sesame oil

Instructions

1. 1. Remove the tough stems from the cauliflower and break it into small florets. Wash these under running water in a colander and let them drain well.
2. 2. Peel the garlic clove and the onion. Chop both ingredients very finely.
3. 3. Heat the oil in a pot. Add the curry paste and roast it for about 1 minute.
4. 4. Stir in the chopped garlic and onion. Sauté the mixture until it becomes translucent. Add the cauliflower florets and sauté everything, stirring constantly, for another 3 minutes.
5. 5. Pour the vegetable broth and milk into the pot. Simmer the soup over medium heat for about 10 minutes. Finally, season with salt and pepper.
6. 6. Meanwhile, wash the chives and parsley and shake them dry. Cut the chives into small rings. Pluck the leaves from the parsley and chop them coarsely.
7. 7. Cut the mackerel fillet into small pieces.
8. 8. Puree the cauliflower directly in the pot using a hand blender until smooth. Add the mackerel pieces and warm them through briefly.
9. 9. Finish the cauliflower cream soup with a drizzle of sesame oil. Divide the soup among 2 bowls or deep plates. Sprinkle with the chopped chives and parsley.

Nutrition per serving

• kcal: 256
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 11 g