Cauliflower cream soup with coconut milk
Cauliflower cream soup with coconut milk – a delicious recipe
17,63 oz of cauliflower
8,45 fl oz of coconut milk
2 cloves of garlic
1/2 tsp of cumin seeds
1 tbsp of oil
This easy cauliflower recipe has subtle notes of coconut from using coconut milk.
The cauliflower is broken into bouquets that are put in cold water with a little bicarbonate. Let it in the water for about half an hour.
Put in a pot to boil water with salt and add the cauliflower.Let it simmer until it is soft.
Take bouquets of cauliflower and two ladles of soup and blend it until obtain a smooth cream. Put it aside.
Put grated ginger in a tablespoon of oil and cumin seeds and let them leave their flavors.
Take out the ginger and add the garlic, chopped finely. Immediately add the blended coconut milk, salt, pepper and cauliflower.
Let it boil and afterwards is ready.
Serve hot with pomegranate over and mint leaflets.
Cauliflower is one of the vegetables that can be eaten as often as possible;this because of many benefits to the body; especially if consumed in a cruel state. Since the fifteenth century; this valuable cruciferous family has also spread to European countries.
Cauliflower is a unique vegetable with a high nutrient concentration. It is also rich in antioxidants, vitamin C and phytonutrients. It contains calcium that is found around cauliflower bouquets and has a high content of phosphorus; vitamin K; folic acid and vitamin B6.
Specialists have found that this vegetable; used in salads; can treat prostate affections; and high consumption of cauliflower is associated with a low incidence of heart disease and vascular accidents.
In addition; consumed before bedtime; a portion of cauliflower (100 grams) can soothe some nerve tics.
*The picture shown is for illustration purposes only.