Ingredients

The following ingredients have 2 Servings
  • 1 small Cauliflower (about 18 oz.)
  • 1 garlic clove
  • 1 onion
  • 1 Tbsp vegetable oil
  • 1 tsp red Curry paste (or curry powder)
  • 1 cup Vegetable broth
  • 1 cup
  • salt
  • peppers
  • 0.5 bunch Chives
  • 2 sprigs parsley
  • 3 ozs smoked Mackerel
  • 0.5 tsp sesame oil

Instruction

  • Trim cauliflower, divide into florets and rinse. Drain well.
  • Peel garlic and onion and finely chop.
  • Heat oil in a pot. Add curry paste and fry for about 1 minute.
  • Stir in garlic and onion and fry until soft. Add cauliflower florets and cook while stirring for 3 minutes.
  • Add vegetable broth and milk and simmer for about 10 minutes over medium heat. Season with salt and pepper.
  • Meanwhile, rinse chives and parsley and shake dry. Cut chives in rolls. Pluck the leaves from the parsley and chop coarsely.
  • Cut the mackerel fillets into small pieces.
  • Puree cauliflower directly in the pot with an immersion blender. Add mackerel pieces and heat briefly.
  • Season soup with sesame oil to taste and divide between 2 bowls or soup plates. Sprinkle with chives and parsley and serve.