Cauliflower – pineapple soup
Ingredients
- 600 g cauliflower, prepared
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- rapeseed oil
- ½ tsp mild curry powder
- ½ tsp ground turmeric
- 400 ml chicken stock
- 200 ml coconut milk (unsweetened)
- 200 ml pineapple juice
- pinch of ground nutmeg
- salt, white pepper
- 300 g fresh pineapple, prepared and chopped
Method
- Blend pineapple pieces to a smooth puree, set aside and refrigerate. In a large saucepan, heat a little oil over moderate heat. Add shallot and garlic, sweat for a few minutes. Add cauliflower pieces, curry powder and ground turmeric. Mix well and cook for a few minutes while stirring. Add nutmeg, stock and coconut milk, bring to the boil and cook over moderate heat for about 25 to 30 minutes, until cauliflower is soft. Remove from heat, add pineapple juice, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickeness as preferred, season to taste. Serve with a generous dollop of pineapple puree.