Cauliflower and mango, a great combination!

The mango plant originally comes from the tropical rainforest, but is now cultivated in many parts of the world. Mangoes contain vitamin C and folate. Cauliflower, which we grow from spring to fall, provides valuable vitamin K and folate. Try this delicious combination for yourself with this simple recipe. Together, the tropical fruit and local vegetables make a delicious spring soup!

Ingredients

coconut oil

1 chopped onion

2 cloves of garlic, chopped

1 medium cauliflower cut into florets

1 tsp curry powder

750 ml vegetable stock

1 ripe mango peeled and diced

200 ml coconut milk

Salt and pepper to taste

Fresh coriander to garnish

Preparation

Heat the coconut oil in a large pan over a medium heat. Add the chopped onion and garlic and fry until soft.

Add the cauliflower florets to the pan and fry for about 5 minutes.

Add the curry powder and stir well so that the spices are evenly distributed.

Pour the vegetable stock into the pan and bring everything to the boil. Reduce the heat and allow the soup to simmer for about 15-20 minutes until the cauliflower is soft.

Add the diced mango and coconut milk and simmer the soup for a further 5 minutes.

Puree the soup with a hand blender until smooth. Season to taste with salt and pepper.

Serve the soup hot, garnished with fresh coriander if desired.

Enjoy your meal!