Cauliflower and coconut milk soup recipe

16 ratingsRate
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 250 calories / serving
  • Freezable
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164339 HERO

Heat the butter in a pan and sweat the onion without colouring for about five minutes. Add the cauliflower florets and leaves, potato, garlic and chilli if using and cook for a further five minutes until softened. Add the fish sauce and stock and bring to the boil. Simmer for about 20 minutes until the cauliflower is completely tender.

Liquidise in a blender, then return to the pan. Pour in the coconut milk, season and reheat. Serve with lime wedges.

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  • Ingredients

  • 25g butter
  • 1 onion, peeled and finely chopped
  • 1 head cauliflower, divided into small florets, green leaves finely sliced
  • 1 large potato, peeled and finely diced
  • 1 garlic clove, chopped
  • 1⁄2 red chilli, deseeded and finely chopped (optional)
  • 2tbsp fish sauce
  • 500ml vegetable stock
  • 400ml light coconut milk
  • salt
  • pepper
  • 1 lime, cut into wedges
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  • Calories
    250
    13%
  • Sugar
    8g
    9%
  • Fat
    17g
    24%
  • Saturates
    12.5g
    63%
  • Salt
    2.1g
    35%
of an adult's Reference Intake daily amount.
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