Cauliflower, Coconut and Chilli Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- oil, splash of
- 1 stalk celery, diced
- 1 leek, diced
- 2 red chilies (small)
- 2 medium potatoes, diced
- 1⁄2 cauliflower, roughly chopped
- 4 cups chicken stock or 4 cups vegetable stock
- 300 ml coconut milk (10 1/8 ounces)
- salt
- pepper, freshly ground
- coriander leaves, to serve (optional)
directions
- Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.
- Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
- Add stock, then coconut milk and season with salt and pepper. Bring to boil.
- Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.
- Optional: serve with a small springling of coriander leaves.
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