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