Curried Cauliflower Soup
2 tbsp vegetable oil
3 clove garlic, crushed
1 medium onion
1 lb cauliflower florets
2 stalks celery
1 tbsp Thai red curry paste
2.5 cups soup stock
1 cup thick coconut cream
10 oz (300g) can lima or cannellini beans
sea salt and freshly ground black pepper, to taste
Spices (we tried tarragon, ginger and Kaffir lime leaves)
Method :
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.
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