Cauliflower and coconut milk soup recipe

18 ratings Rate
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 281 calories / serving
  • Freezable
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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.

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.

  • 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
  • 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


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