Cauliflower and coconut soup with spinach


Yabadabadoo! Without grain and ready-to-use broth, so to the taste of everyone who is enthusiastic about the stone age food called “paleo”


  • 500 g cauliflower
  • 1 onion
  • 3 tbsp Coconut oil
  • 1 can of unsweetened coconut milk (400ml)
  • Salt, pepper, nutmeg, chili flakes
  • 8th radish
  • 1-bed cress
  • 200 g young spinach leaves
  • Coconut chips


  1. Trim and wash the cauliflower and cut into florets. Cut 3–4 florets into approx. 1 cm thick slices. Peel and dice the onion. Now get the saucepan and 2 tablespoons of olive oil and heat it. Sauté the onion and cauliflower florets in it for about 5 minutes. Pour in coconut milk and 1⁄2 l of water, bring to the boil, season well with salt and pepper. Cover and simmer for about 10 minutes.
  2. Clean, wash, and slice the radishes. Cut the cress from the bed. Sort the spinach, wash, shake dry, add to the soup and cook for about 2 minutes. Season with salt, pepper, and nutmeg.
  3. In the meantime, fry the cauliflower slices in 1 tablespoon of hot oil on both sides for about 4 minutes. Serve the soup with cauliflower slices, radishes, and coconut chips. Sprinkle with cress and chili flakes.

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