I got my love of making soup from my Scottish father. He usually had a pot of soup on the stove over the winter weekends.
Ingredients
- 1 tablespoon cooking oil
- 1 onion – diced
- 3 cloves garlic – crushed
- 2 tablespoons fresh ginger – grated
- 1 ½ tablespoons Thai green curry paste
- 1 medium cauliflower – chopped into chunks
- 2 cups chicken or vegetable stock (more if needed to cover the cauliflower)
- 400ml can coconut milk
- Chopped peanuts and fresh coriander to serve
Method
- In a large saucepan, heat the oil over a medium heat. Sauté the onion for 2 minutes. Add in the garlic, ginger and Thai green curry paste. Cook for an additional minute.
- Stir in the cauliflower and stock. Simmer covered for 15 minutes or until the cauliflower is tender.
- Place in the food processor and blitz until smooth. Blend in the coconut milk. Place back into the saucepan and heat through.
- Serve topped with chopped peanuts and fresh coriander.