Cauliflower and Curry Creme Soup with Parmesan Crisps
It consists of roasted cauliflower florets, blended with coconut milk, sauteed onion, garlic, celery and seasoning, and served with a tangy and spicy curry crème.
Cauliflower and Curry Creme Soup with Parmesan Crisps
It consists of roasted cauliflower florets, blended with coconut milk, sauteed onion, garlic, celery and seasoning, and served with a tangy and spicy curry crème.
Servings Prep Time
2people 15min
Cook Time
30min
Servings Prep Time
2people 15min
Cook Time
30min
Ingredients
Instructions
  1. Heat the oven to 190 degrees Celsius.
  2. First off, arrange the cauliflower florets in an oven safe dish, drizzle with olive oil, season and roast for 15 minutes, until tender.
  3. In a saucepan, add the coconut oil and saute the onion, garlic, and celery until soft, add the coconut milk and simmer for 5 minutes.
  4. Transfer the roasted cauliflower and coconut milk mix to a food processor and blend until smooth.
  5. I also put my soup through a sieve, and the result was a silky smooth and rich soup.
  6. Next, heat the rest of the coconut oil in a clean saucepan and add the curry spice.
  7. Allow to heat so that the aroma can be released
  8. Take off the heat, cool for a few minutes and then add two tablespoons of coconut cream, mixing the spices through. Set aside.
  9. For the parmesan crisps, add heaps full of grated parmesan on baking paper, spreading it out evenly to create a round disk of grated cheese.
  10. Set the oven to grill, and watching it carefully, place the baking tray in the oven until the cheese melts, bubbles and turns golden.
  11. Remove from heat, cool and carefully remove the crisps from paper.
  12. To serve, pour your soup into soup bowls, with a spoonful of curry crème, and parmesan crisps on the side. Season to taste.