Seafood Cauliflower Soup

1. Disassemble the cauliflower into small inflorescences, rinse, cover with hot water and cook over high heat for 15-17 minutes.

2. Peel the onion, chop finely and fry in olive oil until soft. Add coriander and some chopped cilantro. Let it simmer for 2-3 more minutes, then add the onion to the pot with the cauliflower. Pour in the cream. Cook for 4-5 more minutes. The cabbage should be soft and easy to pierce with a skewer.

3. Grind the soup in a blender. You can also rub it through a sieve so that it becomes completely homogeneous and tender. Salt, pepper.

4. Heat a frying pan with vegetable oil, lay out the seafood and fry for 3-4 minutes, stirring occasionally. Salt at the end of frying.

5. Pour the soup into bowls, put seafood in it and sprinkle with chopped cilantro.