Spicy Thai cauliflower soup

Spicy Thai cauliflower soup

Ingredients

Method

A little rapeseed oil
1 medium onion, chopped finely
1 tbsp Thai Green Curry Paste
1 medium potato diced finely
1 medium cauliflower broken into small florets
400ml can of coconut milk
300ml vegetable stock
half a bunch of fresh coriander leaves chopped finely
pinch of salt

Gently sweat the onions in a saucepan then add the Thai green curry paste and simmer for a minute or so while stirring gently. Pour in the coconut milk and stock, stir and bring to the boil. Add the diced potato and cauliflower florets then cover and simmer for 15 minutes.

Cool the soup a little, add the coriander and zap with a hand blender to the consistency you prefer. Check the seasoning and adjust as necessary. Serve garnished with chopped spring onion.

  © Slopefield Allotment Association 2021