Cauliflower and Coconut Soup

Add a full chilli if you prefer a bit more heat in the soup

You will need:

  • 400ml Coconut Milk
  • 25g butter (or Vegan alternative)
  • 1 onion, peeled and finely chopped
  • 1 cauliflower, divided into florets, green leaves and stalk chopped
  • 1 large potato, peeled and finely diced
  • 1 garlic clove
  • ½ red chilli, deseeded and finely chopped (or a full chilli if you like it hot)
  • 2 tablespoons fish sauce (optional)
  • 500ml vegetable stock
  • Seaweed Salt and Rainbow Pepper to taste
  • 1 lime, cut into wedges (optional)


Method:

  1. Heat the butter in a frying pan and sweat the onion without colouring for about 5 minutes.
  2. Add the cauliflower florets, chopped leaves and stalk, potato, garlic and chilli (if using), and cook for        a  further five minutes, stirring as necessary.
  3. Add the stock and fish sauce (if using) and bring to the boil then simmer for 20 minutes until the cauliflower is completely tender.
  4. Liquidise, adding more stock if too thick. Pour in the coconut milk, season and reheat.
  5. Serve with lime wedges.

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