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Creamy cauliflower soup with super topping
Recipe by Clémence Catz , culinary author. Preparation : 15 min. Cooking : 20 min For 4 people. STEP 1: INGREDIENTS A cauliflower of about 1 kg 1 tbsp coconut oil A can of coconut milk 1 heaped teaspoon (or a cube) of vegetable broth (Our super nopal broth For example) A big thumb of ginger root Salt and pepper 4 tbsp. Super exotic topping STEP 2: RECIPE Wash the cauliflower and cut it into florets. Heat the coconut oil in a large saucepan and add the cauliflower, sauté for 3-4 minutes, stirring. Add the coconut milk, the broth and the finely grated ginger pulp, top up with water just to the level. Bring to a boil, reduce heat and simmer until cauliflower is tender, about 20 minutes. Transfer to the bowl of a blender, reserving a large glass of the cooking broth, add a little salt and pepper and blend until you obtain a smooth and homogeneous velouté, adding a little of the reserved broth depending on the desired texture. Serve very hot, sprinkled with a generous tablespoon of super exotic topping by bowl...
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Onion Chutney with Aguaymanto
Aguaymanto berries or Peruvian physalis are orange berries from the tomato family. They grow at an altitude of 1000m between the Andes and the Amazon. Its sweet and tangy flavor is reminiscent of a little solar candy! To be enjoyed as is, in your morning muesli, as a snack with a raw cocoa bean or mixed in an energy bar with oilseeds but also in savory dishes like this chutney recipe
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