Pan-Roasted Cauliflower Soup

Total time60 mins

20 minspreparation time

40 minscooking time

Ingredients

4 portion(s)

1 ½ 

cauliflower

onions, diced

100 g

celeriac

3 tbsp

rapeseed oil

500 ml

vegetable stock

100 ml

apple juice

200 ml

coconut milk

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 pinch

of sugar

bay leaf

2 pinch

of salt

 ⅓ bunch

coriander leaves, chopped

50 g

whole almonds, chopped

40 g

coconut chips

Preparation

Step 1

Take the whole cauliflower and chop the florets and stalk into small pieces. Fry slowly in a saucepan for 10 minutes with 2 tbsp of rapeseed oil.

Step 2

Add the onions and celeriac to the cauliflower and fry for another 5 minutes. When the vegetables are golden brown, top up with the vegetable stock, apple juice and coconut milk. Season to taste with Kikkoman soy sauce, sugar, bay leaf and salt. Cover and simmer for another 20 minutes.

Step 3

In the meantime, roast the almonds in a dry pan. Cut the remaining cauliflower half into florets and then into slices and fry in a pan with 1 tbsp of rapeseed oil until tender.

Step 4

Take the bay leaf out of the soup and blend it finely with a hand blender.

Step 5

Place the roasted cauliflower soup in deep plates. Serve with cauliflower slices, roasted almonds, coconut chips and coriander.

Recipe-ID: 952

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