Cauliflower and coconut milk soup

Cauliflower and coconut milk soup recipe

19 ratings

See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 281 calories / serving
  • Freezable

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

Each serving contains

  • Energy

    1175kj
    281kcal
    14%
  • Fat

    15g 21%
  • Saturates

    10g 50%
  • Sugars

    8g 9%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 24.5g Protein 10.1g Fibre 6.5g

Method

  1. Heat the butter in a pan and sweat the onion without colouring for about 5 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.
  2. Liquidise in a blender, then return to the pan. Pour in the coconut milk, season and reheat. Serve with lime wedges.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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