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

Temps

45 min

Difficulté

difficile

Ingrédients

Budget

~9-13 €

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

20 gProtéines

12 gLipides

32 gGlucides

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Etapes

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