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Thai Cauliflower and Coconut Soup

This winter warmer soup will be a new family favourite! - by Kim Meredith
  • 16 Jun 2019
Thai Cauliflower and Coconut Soup
Prep: 15 Minutes - Cook: 30 Minutes - Easy - Serves 4
Proudly supported by

This new twist on cauliflower soup is to-die-for!

Ingredients

2 tablespoons olive oil

3 cloves garlic, crushed

2 tablespoons ginger paste

1/4 cup Thai red curry paste

1 medium cauliflower (1kg), trimmed, coarsely chopped

350g sweet potato, peeled, cut into 2cm pieces

1 litre (4 cups) chicken stock

400ml can coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice

Cracked black pepper and fresh coriander leaves, to garnish

Method

  1. Heat oil in a stockpot over a medium heat. Add garlic and ginger. Cook, stirring, for 1 minute. Add curry paste and cauliflower. Cook, stirring for 2 minutes. 

  2. Stir in sweet potato and stock. Bring to boil. Cover with lid. Gently boil for about 20 minutes, or until vegetables are tender. Remove pot from heat. Stand, uncovered, for about 10 minutes to cool slightly.

  3. Blend soup, in batches, until smooth. Return to same, clean pot. Add milk, sauce and juice. Stir over a medium heat until hot.

  4. Divide soup among serving bowls. Garnish with cracked black pepper and coriander.

    TIP!  If you prefer, omit the curry paste for a mild flavour. Soup can be made up to three days ahead. Keep, covered, in the fridge. 

     

  • Dinner Tonight
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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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