Preparation
Step: 1/9

Wash the cauliflower and divide into florets.

Step: 2/9

Peel and finely dice the garlic and onion.

Step: 3/9

Heat the oil in a pan and fry the curry paste for 1 minute.

Step: 4/9

Add the garlic and onion and cook for 3-4 minutes. Add the cauliflower and fry for another 3 minutes.

Step: 5/9

Pour in the vegetable stock and milk. Simmer for 10 minutes over a medium heat. Season with salt and pepper.

Step: 6/9

Meanwhile, wash the chives and parsley and shake dry. Finely chop the chives and coarsely chop the parsley.

Step: 7/9

Cut the mackerel fillet into small pieces.

Step: 8/9

Puree the cauliflower. Add the mackerel pieces to the pan and heat through.

Step: 9/9

Season the cauliflower soup with sesame oil and serve sprinkled with chives and parsley.