Cauliflower Soup with Coconut Milk & Chillies

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

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..

Article Categories:
Soup Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..