Low carb cauliflower soup with mackerel

Step 1

Boil 600ml of water in a kettle. Cut the leek in half lengthwise and slice the white and green separately.

Step 2

Heat a medium saucepan over medium heat with 2 tbsp olive oil. Add the white leek rings with a pinch of salt and fry for 2-3 minutes until translucent. Add the cauliflower and boiled water, stir in half the stock powder and a pinch of North African spice mix and bring to the boil. Put a lid on the pan and cook the soup for about 10 minutes, until the cauliflower is cooked.

Step 3

Carefully remove the skin and check the mackerel for bones. Tear the mackerel into pieces.

Step 4

Stir the crème fraîche into the soup and puree the whole smooth with a hand blender. Season the soup with salt, pepper and more North African spice mix. Add some water if you find the soup too thick.

Step 5

Stir the green leek rings into the soup and warm them up briefly.

Step 6

Serve the cauliflower soup in bowls and top with the mackerel. Drizzle with the pomegranate extract and sprinkle if desired. with the rest of the spice mix.