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Cauliflower and coconut milk soup recipe

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  • 4 starsRating: 4 stars (8 ratings)

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164339 HERO
  • Rating: 4 stars
  • Cost per serving: 78p
  • 10 mins to prepare and 35 mins to cook Takes: 10 mins to prepare and 35 mins to cook
  • 4 Serves: 4
  • Freezable

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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Each serving contains
  • Calories 250 13%
  • Sugar 8g 9%
  • Fat 17g 24%
  • Saturates 12.5g 63%
  • Salt 2.1g 35%
of an adult’s guideline daily amount. Find out more
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