Cream of cauliflower soup with a touch of fantasy

• 400 ml coconut milk 12-14%
• 2 tsp Tom-kha paste
• 500 ml of broth
• 1 fresh cauliflower
• 3 medium potatoes
• ½ leek
• 3 medium onions

Chive pesto:

• 5 tablespoons olive oil
• 100 g chives
• 2 tablespoons of peanuts
• 2 tablespoons of hard Parmesan cheese
• 2 tablespoons of boiled water
• Salt, black pepper

1. Cut the cauliflower into florets, and slice the onion, leek, and potatoes. Then, add the oil to the pot and sauté the vegetables for about 5 minutes. Add the broth and simmer until tender.
2. Near the end of cooking, add the tom-kha paste and coconut milk and blend until smooth. Season to taste with freshly ground pepper.
3. Serve the finished cream soup with chive pesto.

Chive pesto:

1. Finely chop the chives. Transfer to a mixing bowl, add the remaining ingredients, and blend.
2. Season to taste with salt and pepper.