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Autumn Bisque: Cauliflower, Coconut Milk, and Sichuan Pepper

Name: Autumn Bisque: Cauliflower, Coconut Milk, and Sichuan Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: chinoise
Ingredients: 700 g Cauliflower; 300 ml Coconut milk; 500 ml Vegetable broth; 200 g Potato; 100 g Quinoa; 40 ml Olive oil; 3 piece Shallots; 3 clove Garlic; 3 g Sichuan pepper; 3 clove Cardamom; 100 ml Orange juice; 5 g Salt; 2 g Pepper

A sophisticated soup combining the sweetness of coconut milk with cauliflower and delicate Asian spices, served with quinoa croutons.

45 min4 servings320 kcalDifficulty: Hard

Ingredients

700 g Cauliflower
300 ml Coconut milk
500 ml Vegetable broth
200 g Potato
100 g Quinoa
40 ml Olive oil
3 piece Shallots
3 clove Garlic
3 g Sichuan pepper
3 clove Cardamom
100 ml Orange juice
5 g Salt
2 g Pepper

Instructions

Step 1
Cook the quinoa in salted water for 15 minutes, then let it cool on a baking sheet.
Step 2
Cut the cauliflower and potato into chunks, mince the shallots and garlic.
Step 3
Sauté the shallots and garlic in oil for 3 minutes, add the spices and let infuse for 1 minute.
Step 4
Add the cauliflower, potato, broth, and coconut milk, then simmer for 20 minutes.
Step 5
Blend the bisque until smooth and creamy.
Step 6
Add the orange juice, season delicately, and serve with crispy quinoa croutons.

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