Cauliflower and Coconut Soup

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A spicy cauliflower soup with tastes of the far east.  Not too spicy but smooth and creamy too.

INGREDIENTS

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2 cans 400g coconut milk

900g cauliflower florets

750ml vegetable stock

4 garlic cloves, finely chopped.

5cm fresh ginger, peeled and finely chopped

4 lemon grass stalks

Grated zest of 1 lime

4 red chillies (whole)

1 onion, thinly sliced

2 tspn tumeric

2 tblspn lime juice

4 spring onions

4 tblspn fresh coriander, chopped

2 tblspn coconut oil (or you could use olive oil)

METHOD

• Put the coconut milk and vegetable stock into a large saucepan.  Add the garlic, lime zest, lemon grass and red chillies.  Bring to the boil, cover and simmer for 15 minutes.  Strain and reserve the liquid.

• Heat the onion in a saucepan, add the onion, tumeric and fry gently for 5 minutes.  Add the cauliflower and stir fry for 5 minutes until lightly golden.

• Add the coconut stock and lime juice.  Bring to the boil, cover and simmer gently for 10-15 minutes.
• Shred the spring onion and add to the soup with the coriander.
• Serve, slurp and enjoy!

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