Thai Cauliflower Soup

  • 1 tablespoon coconut oil

  • 1 brown onion, diced

  • 2 garlic cloves, crushed

  • 1 head cauliflower

  • 1 red chilli, seeds optional

  • 1 teaspoon ground cumin

  • 1 ½ teaspoon ground coriander

  • 1 tin coconut milk

  • 750 ml vegetable stock

  • 1 stalk lemongrass

  • 2cm piece ginger, peeled and grated

  • 3 slices galangal

  • juice of 1 lime

  • 1 tin cannellini beans

 

Heat oil in a large pot over a medium heat. Sauté onion for 4 minutes, or until softened and translucent. Meanwhile chop cauliflower into florets, making sure to include the stalk. Dice the chilli then add to the pot along with crushed garlic and spices. Sautè for 1 minute stirring to prevent the spices from burning. Add the cauliflower before pour in coconut milk and stock. (Tip:  adjust the amount of stock levels to just cover the cauliflower) Bruise the lemon grass stalk with the blunt edge of a heave knife before adding to the pot as well as the grated ginger, slices of galangal and lime juice. Simmer for 20 minutes, allowing the cauliflower to soften and the flavours to infuse. Season to taste.

Drain and rinse the cannellini beans. Add the beans to the soup before removing the pot from the heat. Allow the soup to cool before removing the lemongrass and galangal. Purèe the soup with a stick blender until smooth.

Serves 4