Cauliflower Soup with Coconut Milk & Chillies

1 cauliflower

1 onion

2 garlic cloves

2 tablespoons olive oil

1 glass white wine

1 cup vegetable stock (water)

3 fresh chillies

2 teaspoons coriander seeds

1 teaspoon cumin

1 teaspoon nutmeg

2 teaspoons turmeric

1 teaspoon cinnamon

1 teaspoon fennel seeds

1-2tablespoons fresh galangal(1teaspoon dried galangal)

or fresh ginger

1 fresh lemon grass

250ml coconut milk

Salt&pepper

Fresh coriander leaves Clean and trim the cauliflower in small size florets. Cook them in a steamer basket until soft. In a dry heavy skillet, over medium heat toast the cumin, fennel and coriander seeds till they give off an aroma , stirring or shaking the pan often. Cool and grind in a seed grinder.

In a large pot add olive oil, heat and add diced onions, mashed garlic, grated galangal, chopped lemongrass and the spices. Saute for 2-3 minutes. Add the white wine. Reduce until half. Add the cooked cauliflower florets to the mix and pour the vegetable broth on top. Simmer for 10-15 minutes.

Using a stick blender, blitz the soup until creamy and smooth, add a splash more water if it is too thick. Finally add the coconut milk and simmer for another 5 -10minutes. Serve with cilantro and chili slices..