Cauliflower Coconut Soup

By • July 26, 2015 • 0 Comments

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Author Notes: A warming cauliflower soup with a South-East Asian touch and lots of turmeric. —Anne's Kitchen

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Serves 4-6

  • 1 onion
  • 1 red chili
  • 1 thumbsized piece of ginger
  • 2 garlic cloves
  • 2 pounds cauliflower
  • 1 tablespoon sunflower oil
  • 2 teaspoons turmeric powder
  • 400 milliliters coconut milk
  • 1 tablespoon palm sugar or brown sugar
  • 1/4 teaspoon salt
  • 1 liter chicken stock
  • 2 tablespoons Thai fish sauce
  • 1 lime, juice only
  • 1 bunch coriander
  1. Peel and finely chop the onion. Trim and finely chop the chili (removing the seeds if you prefer less heat). Peel and grate the ginger. Peel and finely chop the garlic cloves. Cut the cauliflower into bitesized chunks.
  2. Heat 1 tbsp sunflower oil in a large saucepan and fry the onion for 5 minutes until soft.
  3. Add the chili, ginger, garlic and fry for another minute.
  4. Add the turmeric powder give it a stir, add the cauliflower and stir again. Add the coconut milk, palm sugar, salt and chicken stock.
  5. Bring to the boil, cover and reduce the heat and cook for 25-30 minutes until the cauliflower is soft.
  6. Use a stick blender to purée the soup. Season with the Thai fish sauce and the juice of one lime.
  7. Serve the soup with a few fresh coriander leaves and a lime wedge.

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