Tools
Ingredients
1 tomatoes
150 g cauliflower florets
1/8 onion
1 clove garlic
1/2 tbsp olive oil
150 ml water
100 ml coconut milk
1/2 stock cube
1/2 tbsp red curry paste
1/4 tsp turmeric
1 cm fresh ginger root
1/2 tbsp fresh coriander (for garnish)
Step by step
Cut the tomatoes in half. Put the cauliflower, tomatoes, onion and garlic on a baking tray. Drizzle with olive oil and bake for 30 minutes in a 180°C preheated oven.
Put the water, coconut milk, stock cube, vegetables, curry paste, turmeric and ginger root into a jug of a blender. Put on a soup stand and let the programme run until it’s finished.
Transfer into bowls and finish off with a drizzle of coconut milk and fresh coriander.
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