Cauliflower, coconut & turmeric soup
A dash of turmeric turns this soup a gorgeous golden orange
1 medium, finely chopped
2 clove(s), crushed
15 g, peeled and grated
Chilli, green or red
2 individual, red, finely sliced
1 whole, cut into small florets
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Vegetable stock cube(s)
1 cube(s), to make 600 ml stock
Lime Juice, Fresh
- Heat the oil in a large pan over a medium heat. Fry the onion for 6-8 minutes, until softened. Add the garlic, ginger, half of the chilli and the turmeric and cook, stirring, for 2 minutes.
- Add the cauliflower to the pan and cook for 5 minutes. Pour in the coconut milk, reserving 2 tbsp, and all of the stock. Simmer for 25-30 minutes, or until the cauliflower is tender.
- Remove from the heat and let cool slightly before puréeing with a stick blender. Stir in the lime juice and season to taste. Serve the soup topped with the reserved coconut milk, remaining chilli, and the coriander leaves.