Creamy Cauliflower Soup

Ingredients

• 500 g small cauliflower (1 small head)
• 1 Garlic clove
• 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 stems Parsley
• 80 g smoked mackerel fillet
• 0.5 tsp sesame oil

Instructions

1. 1.

   Clean the cauliflower, cut it into florets and rinse in a sieve. Drain well.

2. 2.

   Peel and finely chop the garlic clove and onion.

3. 3.

   Heat the oil in a pot. Add the curry paste and toast for about 1 minute.

4. 4.

   Stir in the garlic and onion and sauté until translucent. Add the cauliflower florets and continue to sauté for another 3 minutes while stirring.

5. 5.

   Pour in the vegetable broth and milk and simmer over medium heat for about 10 minutes. Season with salt and pepper.

6. 6.

   In the meantime, wash and dry the chives and parsley. Cut the chives into small rolls. Pluck the leaves from the parsley and roughly chop them.

7. 7.

   Cut the mackerel fillet into small pieces.

8. 8.

   Puree the cauliflower directly in the pot with an immersion blender. Add the mackerel pieces and briefly warm them through.

9. 9.

   Season the creamy cauliflower soup with sesame oil and distribute it into 2 bowls or deep plates. Sprinkle with chives and parsley.