Cream Of Cauliflower Soup With Coconut

1. 1

   Cut off individual florets from the central stem. Cut the stem into pieces of 2 centimeters.

2. 2

   Heat a drizzle of oil in a heavy based frying pan.

3. 3

   Add the ginger and curry powder, stir and cook for a few seconds to allow the flavors to infuse., then add the onion and cauliflower. Stir again.

4. 4

   Pour in the water and add the stock cubes. Bring to the boil and leave to cook on low for 1/2 hour until the cauliflower is soft.

5. 5

   Add the coconut milk and leave to cook for 5 minutes more.

6. 6

   Blend the soup with a liquidizer until very smooth.

7. 7

   Serve with hot naan bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.