Recipe for Cauliflower and Coconut Soup

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Yield:

6 servings

Ingredients:

Amount	Ingredient
2 tbl	Sunflower oil
1 x	Onion, finely chopped
1 lrg	Carrot, diced
250 gm	Cauliflower florets, (8oz)
1 x	Cooking apple, peeled, cored and diced
1/2 tsp	Ground cumin, coriander, turmeric and ginger
1/4 tsp	Chilli powder
1 lt	Vegetable stock, (1 3/4 pints)
50 gm	Creamed coconut, (2oz)
3 tbl	Freshly chopped coriander
1 x	420 gram can borlotti beans, drained

Instructions:

Instructions: Heat oil in a saucepan, add the onion and carrot and saute gently for 5 minutes.

Add the cauliflower florets, apple and spices and cook for a further 1-2 minutes.

Add the stock, bring to the boil, cover and simmer for 20 minutes.

Stir in the remaining ingredients and simmer gently until the coconut has melted.

Notes Serve with fresh crusty bread.

NOTES : A delicious soup with a taste of Thailand.

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