Cream of cauliflower and coconut soup with corn - recipe | FoodPal
Clean the spring onions, peel the garlic and cut each into slices. Heat oil in a non-stick frying pan and sauté onions, garlic and corn in it. Season with salt
Keywords
- coconut milk
- cauliflower
- leek
- garlic
- olive oil
- coriander
- corn
- onion
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Cooking tools:
- Salad spinner
- Stove
- Pot
- Colander
- Whisk
- Plate
Ingredients
- 1 Teaspoon Olive oil
- 200 g Cauliflower (frozen)
- ½ (1,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Chili powder
- 5 g Coriander leaves (fresh)
- 100 ml Coconut milk (canned, creamy)
- 50 g Corn (canned)
- 300 ml Vegetable broth
- 1 Tablespoon Lime juice
- 1 (46 g) Spring onions, scallions (fresh)
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