Low-protein Recipe

Cauliflower and corn soup

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.

Category
Low-protein
Preparation time
30 min
Bloemkoolmaïs-soepje

Ingredients

Serves 6

  • 1 large onion
  • 4 cm fresh ginger
  • 1 clove of garlic
  • ½ large cauliflower
  • Allergen-free cooking spray (Bebo Culispray)
  • 1 tablespoonOrgran All-Purpose Flour
  • 150g (½ can) sweetcorn (drained)
  • 700 mlvegetable stock (Tellofix Gold)
  • 100 ml coconut milk
  • 1 spring onion
  • pinch of cayenne pepper
  • pepper

Equipment:

  • Knife and cutting board
  • Cooking pot
  • Pan
  • Immersion blender
  • Kitchen paper (optional)

Preparation

  1. Peel and finely chop the onion. Peel and finely chop the ginger. Crush, peel, and finely chop the garlic. Break the cauliflower into small florets and wash.
  2. Heat a pan with allergen-free cooking spray and sauté the onion for 5 minutes over medium heat.
  3. Add the ginger and garlic and sauté for 2 minutes. Stir in the Orgran flourand cook briefly over low heat.
  4. Add the corn, cauliflower, vegetable stock, and coconut milk and bring to a boil.
  5. Season with pepper and cayenne pepper. Lower the heat and simmer gently for 20 minutes.
  6. Blend the soup with an immersion blender once the vegetables are soft.
  7. Meanwhile, slice the spring onion into rings.
  8. Remove the crusts from the bread and cut the bread into cubes.
  9. Heat a pan with Culispray and fry the bread cubes until golden brown. Drain on paper towels.
  10. Divide the soup into 6 bowls and garnish with the spring onion and croutons.

Used in this recipe

Orgran All Purpose Flour

Gluten-free, lactose-free, low-protein all-purpose flour
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