Winter Cauliflower and Prawn Soup with Ginger and Coconut
A creamy, warming winter soup with cauliflower, coconut, ginger and juicy prawns that keeps you full with few carbs and plenty of protein. Fresh lime juice and coriander add freshness at the end.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Cauliflower
- 60 g Onion
- 1 pc Garlic clove
- 10 g Ginger
- 1 pc Red chili pepper
- 1 tbsp Olive oil
- 500 ml Vegetable stock
- 150 ml Unsweetened coconut milk
- 1 tbsp Soy sauce
- 200 g Prawns, peeled
- 150 g Spinach
- 1 pc Lime
- 1 bunch Coriander
- Salt
- Black pepper
Method
- Peel the onion and dice it finely. Peel and finely chop the garlic and ginger. Deseed the red chili and slice it into fine rings.
- Heat the olive oil in a large pot and sweat the onion, garlic and ginger over medium heat for about 3 minutes until translucent. Add half of the chili rings.
- Break the cauliflower into small florets, finely chop the stalk and add both to the pot. Let them sweat briefly.
- Pour in the vegetable stock and coconut milk, stir in the soy sauce and bring everything to a boil. Then cover and simmer over low heat for about 15 minutes until the cauliflower is tender.
- Blend the soup finely with an immersion blender and season with salt and pepper.
- Pat the prawns dry, season with salt and pepper. Wash the spinach and spin it dry.
- Bring the soup back to a simmer, add the prawns and cook for 2 to 3 minutes until they are pink and opaque. Stir in the spinach until it wilts.
- Halve the lime and stir in its juice. Roughly chop the coriander. Ladle the soup into bowls, sprinkle with coriander and the remaining chili rings, and serve immediately.