With the creamy texture of cauliflower, the sweet crunch of corn and a hint of onion and garlic, this soup is not only nutritious and flavorful, but also suitable for low-protein diets.
Ingredients
For 6 people
- 1 large onion
- 4 cm fresh ginger
- 1 clove of garlic
- ½ piece of large cauliflower
- Bebo Culispray
- 1 tablespoon of low-protein flour (Orgran)
- 150g (½ can) corn kernels (drained)
- 700 ml of vegetable broth (Tellofix Gold)
- 100 ml coconut milk
- 1 spring onion
- pinch of cayenne pepper
- pepper
MATERIAL
- Knife and cutting board
- Cooking pot
- Pan
- Hand blender
- Kitchen paper (optional)
Preparation
- Peel and chop the onion. Peel or scrape the brown skin off the ginger. Chop the ginger very finely. Crush the garlic, peel and chop finely. Divide the cauliflower into small florets and wash.
- Heat a pan with some Bebo Culispray and fry the onion for 5 minutes on medium heat.
- Add the ginger and garlic and stew for another 2 min. Stir in the flour and fry briefly on low heat.
- Add the corn kernels, cauliflower, broth and coconut milk and simmer.
- Season with pepper and cayenne pepper and stir. Place over low heat and cook for 20 minutes.
- Blend the soup with the hand blender when everything is soft.
- Meanwhile, cut the spring onion into rings.
- Cut the crusts off the bread and cut the whites into cubes.
- Heat a pan with Culispray and fry the bread until golden brown. Drain on kitchen paper.
- Divide the soup among 6 bowls and sprinkle with the spring onion and croutons.
Source: Revogan