Curry soup with cauliflower

Name: Curry soup with cauliflower
Total time: 30 min
Yield: 4 servings
Ingredients: 1 l vegetable broth; 50 g cream with 35% fat; 600 g cauliflower; vegetable oil - 4 tbsp.; salt; onion - 1 onion; 200 g sugar peas; 250 g of carrots; 125 g young beans; 2 tsp curry powder; 4 sprigs of cilantro

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Cooking time: 30 min

Servings: 4 servings

Calories: 281 kcal

Cooking

Step 1

Peel the onion, cut into cubes. Peel the cabbage, divide into inflorescences, wash, dry. Heat up the oil in a saucepan. Saute onion and cauliflower for 2-3 minutes. Add curry and fry for 1-2 more minutes. Pour in the broth and cook over medium heat for 10-12 minutes. Peel the carrots, cut into thin strips. Cut sugar peas into thin strips. Remove the saucepan from the fire. Puree the cabbage with a mixer or in a blender. Add cream, season with salt and pepper. Heat the remaining oil in a frying pan. Fry carrots and peas for 2-3 minutes. Blanch bean pods in boiling salted water. Carrots, peas and beans, leaving a little for decoration, put in the soup. Bring to a boil, season with salt, pepper and curry. Decorate with the remaining vegetables and cilantro.

Ingredients

1 l vegetable broth

50 g cream with 35% fat

600 g cauliflower

vegetable oil - 4 tbsp.

salt

onion - 1 onion

200 g sugar peas

250 g of carrots

125 g young beans

2 tsp curry powder

4 sprigs of cilantro

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