Cauliflower, coconut & turmeric soup

6
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
A dash of turmeric turns this soup a gorgeous golden orange

Ingredients

Olive Oil

1 tablespoons

Onion(s)

1 medium, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

15 g, peeled and grated

Chilli, Green or Red

2 individual, red, finely sliced

Turmeric

3 teaspoons

Cauliflower, Raw

1 whole, cut into small florets

Reduced Fat Coconut Milk, Canned

1 can(s)

Vegetable stock cube(s)

1 cube(s), to make 600 ml stock

Lime Juice, Fresh

2 tablespoons

Coriander, fresh

2 tablespoons

Instructions

  1. 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.
  2. 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.
  3. 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.

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