Cauliflower and Coconut Milk Soup
Add a full chilli if you prefer a bit more heat in the soup
You will need:
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 25g butter (or Vegan alternative)
- 1 onion, peeled and finely chopped
- 1 cauliflower, divided into florets, green leaves and stalk chopped
- 1 large potato, peeled and finely diced
- 1 garlic clove
- ½ red chilli, deseeded and finely chopped (or a full chilli if you like it hot)
- 2 tablespoons fish sauce (optional)
- 500ml vegetable stock
- Seaweed Salt
and Rainbow Pepper
to taste
- 1 lime, cut into wedges (optional)
Method:
- Heat the butter in a frying pan and sweat the onion without colouring for about 5 minutes.
- Add the cauliflower florets, chopped leaves and stalk, potato, garlic and chilli (if using), and cook for a further five minutes, stirring as necessary.
- Add the stock and fish sauce (if using) and bring to the boil then simmer for 20 minutes until the cauliflower is completely tender.
- Liquidise, adding more stock if too thick. Pour in the coconut milk, season and reheat.
- Serve with lime wedges.
