Thai Cauliflower Soup

Charmaine Lu -
  • 25g butter
  • 1 chopped onion
  • 1 cauliflower, divided into florets and leaves sliced
  • 1 potato, peeled and diced
  • ½ red chilli, deseeded and chopped
  • 1 chopped garlic clove
  • 2 tbsp Thai fish sauce
  • 500ml veg stock
  • 400ml tin of coconut milk
  • Lime wedges, to serve
  • Cook the onion in the butter for 5 mins to soften, then stir in the cauliflower leaves and florets, along with the potato, garlic and chilli. Cook for 4 mins more, then add the fish sauce and stock and bring to a simmer.
  • Cook the mixture for 20 mins or until the cauliflower is very tender. Blitz with a hand blender until very smooth, then return to the pan. Stir in the coconut milk, season well and reheat, then serve with lime wedges and some flatbreads for dipping.
35 mins
4 serving