Hey guys, I’m back again after my lovely trip doing some private cooking in Malta. This island inspired me so much; the energy, spirit, flow, history, and the food, the organic markets. Such a nice experience, I have to say how much Malta touched my soul. Last Sunday, I walked in the capital Valletta with my friend when I got a nice idea for this soup. I asked myself what if I mixed lemon grass with cauliflower to make a curry soup? Here you go, this is the result. I hope you will like it.
Recipe:
2 kg cauliflower
4 cloves of garlic
1 large spoon of dry curry leaf
2 tbsp of black sesame seeds
2 (30g) fresh lemon grass
1 or 2 small red chili peppers
3 tbs of dry lime leaf
1 large spoon of hazelnuts
350g potatoes
400 ml coconut milk
250 ml coconut cream
3 tbsp mild madras curry
2 tbs turmeric powder
1800 ml water with veg stock
salt & pepper
Method:
So I would like to recommended using a nice large non stick pot for this soup, and first adding some coconut oil or olive oil for cooking. Then after having peeled the garlic and potatoes, add first the curry powder, lime leafs, garlic, sesame seeds, chilli peppers, hazelnuts, chopped cauliflowers and braise for 6 min. Don’t burn it, add the potatoes (diced) and mix it for another 4 min. Add the water with vegetable stock and cook all together till soft cca 45 – 50 min. Just after 40 min add milk, cream and salt and pepper to taste. Blend it all together in your food processor.
