Ward off the winter chills with this spicy Thai cauliflower soup.
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup Thai red curry paste
- 1 brown onion, chopped
- 1kg cauliflower, chopped
- 400g can coconut cream
- 1 cup Massel vegetable liquid stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/3 cup fried shallots
- 1/4 cup coriander sprigs
- 1/2 long red chilli, thinly sliced
- 2 teaspoons lime rind
Equipment
- You will need a hand held blender or blender
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Cook paste for 1 minute or until fragrant. Add onion and cook, stirring, for 2 minutes to soften slightly. Add cauliflower and toss to coat. Add coconut cream and stock and bring to the boil. Gently boil, covered, for 18 minutes or until cauliflower is tender.
- Step 2Blend soup until smooth. Stir through fish sauce and sugar and check seasoning.
- Step 3Divide soup between bowls. Top with shallots, coriander, chilli and rind.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1864 kj
Energy
34.8g
Fat Total
24.3g
Saturated Fat
9.2g
Fibre
8.8g
Protein
1411mg
Sodium
14.2g
Carbs (sugar)
30.9g
Carbs (total)
All nutrition values are per serve
Notes
You can freeze soup without toppings for up to 1 month.
- Author: Lucy Nunes
- Image credit: Guy Bailey
- Publication: Taste.com.au
0