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🍲 Creamy Coconut Cauliflower Soup with Roasted Salmon Balls

620 kcal · 30 min · 4 servings

Ingredients

• cilantro, fresh 20 g
• smoked salmon 320 g
• garlic cloves 1 pc.
• organic lemons 1 pc.
• eggs 1 pc.
• breadcrumbs 3 tbsp
• pepper, black ground pinch
• cauliflower 1 pc.
• oil 2 tbsp
• salt pinch
• curry powder 4 tsp
• onions, yellow 1 pc.
• carrots 2 pc.
• vegetable broth 500 ml
• coconut milk 400 ml
• chili, ground pinch
• trout roe 50 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the coriander leaves thoroughly and pat them dry.
3. 3. Remove the thick stems from the coriander and chop the leaves finely.
4. 4. Finely chop the salmon.
5. 5. Peel the garlic and chop it finely as well.
6. 6. Wash the lemon.
7. 7. Grate about one teaspoon of the lemon zest.
8. 8. Halve the lemon and squeeze out the juice.
9. 9. Place the salmon into a bowl.
10. 10. Add half of the chopped coriander.
11. 11. Add the chopped garlic.
12. 12. Add the lemon zest.
13. 13. Add the egg.
14. 14. Add the breadcrumbs.
15. 15. Season with pepper.
16. 16. Mix the ingredients in the bowl well.
17. 17. Let the salmon mixture rest in the fridge for about 10 minutes.
18. 18. Wash the cauliflower.
19. 19. Remove the core from the cauliflower.
20. 20. Break the cauliflower into florets about 2 cm in size.
21. 21. Place the cauliflower florets into a bowl.
22. 22. Add one tablespoon of oil.
23. 23. Season with salt.
24. 24. Season with pepper.
25. 25. Add one teaspoon of curry powder.
26. 26. Marinate the cauliflower with the spices.
27. 27. Line a baking sheet with baking paper.
28. 28. Spread the cauliflower evenly on the baking sheet.
29. 29. Roast the cauliflower in the oven for about 20 minutes.
30. 30. Slightly dampen your hands.
31. 31. Shape the salmon mixture into balls about 2 cm in diameter.
32. 32. Place the salmon balls next to the cauliflower on the baking sheet.
33. 33. Cook the salmon balls for the last 10 minutes together with the cauliflower.
34. 34. Halve the onion.
35. 35. Peel the onion.
36. 36. Dice the onion finely.
37. 37. Wash the carrots.
38. 38. Peel the carrots.
39. 39. Dice the carrots coarsely.
40. 40. Heat one tablespoon of oil in a pot over medium heat.
41. 41. Add the onion to the pot.
42. 42. Add the carrots to the pot.
43. 43. Add three teaspoons of curry powder.
44. 44. Sauté the ingredients for about 2 minutes.
45. 45. Stir the broth if necessary.
46. 46. Add the broth to the pot.
47. 47. Add the coconut milk to the pot.
48. 48. Bring the soup to a boil.
49. 49. Let the soup simmer over medium heat for about 10 minutes.
50. 50. Remove the cauliflower from the oven.
51. 51. Keep 4 to 8 cauliflower florets for decoration.
52. 52. Add the remaining cauliflower to the pot.
53. 53. Puree the soup thoroughly.
54. 54. Season the soup with salt.
55. 55. Season the soup with pepper.
56. 56. Season the soup with curry.
57. 57. Season the soup with chili.
58. 58. Distribute the soup onto plates.
59. 59. Garnish the soup with the salmon balls.
60. 60. Garnish the soup with the reserved cauliflower florets.
61. 61. Garnish the soup with caviar.
62. 62. Garnish the soup with fresh coriander.
63. 63. Serve the soup.

Nutrition per serving

• kcal: 620
• Protein: 36 g · Fett/Fat: 42 g · Carbs: 25 g