Green Thai Cauliflower Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the Women's Institute Book of Soup that I borrowed from our local library. Ingredients:
1 tablespoon corn oil |
1 medium onion, chopped |
1 tablespoon thai green curry paste |
400 ml coconut milk |
300 ml chicken stock |
1 large potato, diced |
1 medium cauliflower, broken into florets |
50 g french beans, trimmed to 11/4 in |
Directions:
1. Heat the oil in a large lidded saucepan, add the onion, cover and sweat for 10 mins, shaking the pan occasionally.
2. stir in the paste and cook for 1 min.
3. add the coconut milk, stock and potato, bring to the boil, stir in the cauliflower, cover and simmer for 15 mins.
4. add the beans and simmer for a further 2-3 mins.
5. cool soup slightly and puree about 1/2 the florets with 1/3 of the liquid. Return to the pan, stir in and heat through.
6. Garnish with coriander leaves.
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