Cauliflower, coconut, & turmeric soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Soup
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, grated
- 2 red chillies, finely sliced
- 1tbsp ground turmeric
- 1 large cauliflower, leaves removed, cut into small florets
- 400g tin of reduced-fat coconut milk
- 600ml vegetable stock
- Juice of 1 lime
- A handful of fresh coriander leaves
Method
step 1
Heat oil in a pan over a medium heat, Fry onion for 6-8 minutes until softened. Add the garlic, ginger, half of the chilli, and the turmeric. Cook, stiring, for 2 minutes.step 2
Add the cauliflower and cook for 5 minutesstep 3
Pour in the coconut milk, reserving 2tbsp and the stock, Simmer for 25-30 minutes, or until caulifloweris tenderstep 4
Remove from heat, let cool slightly before pureeing with a stick blender, Stir in lime juice and season. Serve topped with reserved coconut milk, remaining chilli, and coriander leaves
