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Recipe - Cauliflower and Coriander Soup

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
I really love soups and when I see something that I have not tried before, on a restaurant menu, you know that I am going to order it.  If I like it, you also know that I am going to try to recreate it at home.  This is one of those soups.  I hope that you like it. 

 
Ingredients

Serves 4

• 2 Tbsp. olive oil
• 1 onion, roughly chopped.
• 1 Tsp. garlic paste.
• 1 1/2 Tsp. curry powder
• 1/2 Tsp. ground coriander
• 1/2 Tsp. celery seeds
• 500g (about 1 large head) cauliflower, roughly chopped
• 1 bunch coriander
• 4 cups water
• 2 Tsp chicken flavoured stock powder
• 1/2 Tsp. salt
• 1/2 cup light coconut milk
• 1 Tbsp. lemon juice

 
Method

• In a medium size saucepan sauté the onion in the olive oil until transparent.  Add the garlic, curry powder, ground coriander and celery seeds. Stir through until they are aromatic.
• Add the cauliflower, chopped coriander stalks, water, stock powder and salt.  Simmer until the cauliflower is soft.
• Add the chopped coriander leaves, ¾ cup coconut milk and lemon juice.  Blitz until the soup is smooth.
• Adjust the thickness of the soup if needed with a little extra coconut milk or water. 
• Adjust the seasoning if needed.
• Serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Use the peeled cauliflower stems as well and the florets.   They will all be blitzed up so there is no point wasting them.
• If you are reheating this soup, you may need to add a touch of extra water as it thickens as it cools.

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