It’s been grey, cold and raining all day – i got a nasty cold on top too so i needed something warm to carry me through.
1 medium size cauliflower sliced
200ml coconut cream
1 cleaned and cut carrot
1 small diced onion
2cm piece of ginger, cut in pieces
600ml vegetable stock
a few flat parsley leaves
1. bake in the oven the cauliflower on baking tray with a dusting of curcuma – about 30 minutes on 180C
2. in cook pot brown the onion and carrot, add the ginger – add stock, bring to the boil, add the cauliflower from the oven ( reserve a few pieces for decoration). Boil and let simmer till reduced.
3. Blend the soup, add the lime juice, coconut cream – stir well, season to taste with salt and pepper. Add the garnish when serving: baked cauliflower form oven, chilies and parsley.
|Thai cauliflower soup