Cauliflower Coconut Soup Recipes

Ingredients :

2 tbsp vegetable oil

1 clove garlic, crushed

1 medium leek, trimmed, washed and sliced

1 lb (500g) cauliflower florets

2 stalks celery, sliced

1 tbsp Thai red curry paste

2.5 cups (20 fl oz / 625ml) vegetable stock

1 cup (8 fl oz / 250ml) thick coconut cream

10 oz (300g) can lima (butter) or cannellini beans, drained

sea salt and freshly ground black pepper, to taste

celery leaves, for garnish

1/4 cup (1/4 oz / 7g) whole cilantro (coriander) leaves, for garnish

Warm oil in a large saucepan over medium heat. When oil is hot but not smoking, add garlic, leek, cauliflower and celery and cook, stirring, over medium heat, for 5 minutes. Stir in curry paste and vegetable stock and cook, increasing heat if necessary, until mixture is at a steady simmer. Cover and allow to simmer until cauliflower is tender, about 10 minutes.

Add coconut cream, beans, and salt and pepper to taste. Heat soup through, about 3 minutes. Do not allow soup to boil.

Ladle into serving bowls and garnish with celery and cilantro leaves.

Serves 4

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