Cauliflower, coconut & turmeric soup
7
Points®
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 tablespoon(s)
Onion
1 medium
Garlic
2 clove(s)
Root Ginger
15 g
Chilli, green or red
2 individual
Turmeric
3 teaspoon(s)
Cauliflower, Raw
1 whole
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Vegetable stock cube
1 cube(s)
Lime Juice, Fresh
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s)
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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