Green Thai Cauliflower Soup

1. 1

   Heat the oil in a large lidded saucepan, add the onion, cover and sweat for 10 mins, shaking the pan occasionally.

2. 2

   stir in the paste and cook for 1 min.

3. 3

   add the coconut milk, stock and potato, bring to the boil, stir in the cauliflower, cover and simmer for 15 mins.

4. 4

   add the beans and simmer for a further 2-3 mins.

5. 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. 6

   Garnish with coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.