Servings: servings
Creamy Corn Soup with Roasted Cauliflower and Potatoes
Try this really fine, creamy corn soup – made on a base of corn, roasted cauliflower, potatoes, and coconut milk.
Equipment
- Potato Peeler
- Cutting Board
- Knife
- Oven
- Baking Tray
- Baking Paper
- Pot
- Frying Pan
Ingredients
- 1/2 pcs. Cauliflower
- Olive Oil
- Salt
- 2 cloves Garlic coarsely chopped
- Butter for frying
- 350 gram Potato peeled and cut into large cubes
- 1 can Corn 285 grams
- 600 gram Water
- 1 pcs. Vegetable Broth
- 1 can Coconut Milk 400 grams
- 6 gram Salt
- 1.5 gram Pepper
- 4.5 gram Curry season to taste
- 0.5 gram Thyme dried
- 0.5 gram Oregano dried
- 0.5 gram Crushed chili
Topping
- Cauliflower some of the roasted cauliflower
- Corn some
- 55 gram Pine Nuts
- 100 gram Sour Cream
- Broad leaf parsley some, chopped
Instructions
- Rinse cauliflower and cut into thin slices – spread on a baking sheet with parchment paper and toss with olive oil and salt.
- Bake for 20 minutes in the oven at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven, turning 1-2 times throughout.
- Put onions and garlic in a pot with butter and sauté for a few minutes.
- Add all the other ingredients to the pot and let them simmer under a lid while the cauliflower cooks in the oven.
- Take out the cauliflower and put it in the pot (save some for topping).
- Blend everything together into a thick, creamy soup, season to taste.
- Toast pine nuts in a dry pan until they are lightly browned.
- Serve the soup with crème fraîche, roasted cauliflower, some corn, and pine nuts on top. Optionally sprinkle some parsley and it's ready.