Name: Indonesian Cauliflower Soup
Yield: Serves 2-4
Cuisine: China
Ingredients: 1 tablespoon oil, preferably groundnut; 450 g (1 lb) cauliflower; 1½ teaspoons salt; 1 tablespoon finely chopped garlic; 1 small onion, finely chopped; 1.2 litres (2 pints) vegetable stock; 1 tablespoon finely chopped fresh coriander; 100 g (4 oz) dried or fresh egg noodles; 2 teaspoons ground cumin; 1 teaspoon ground coriander; ¼ teaspoon freshly ground black pepper

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Cauliflower is a delicately flavoured vegetable with a firm texture. In a soup such as this, it retains its pleasing characteristics while combining well with the distinctive flavours of coriander and cumin. The egg noodles add substance to the dish.

In its original Indonesian version, the soup is usually made with beef stock, but I prefer to use the lighter vegetable stock. Served with fresh bread (toasted perhaps) and a green salad, this hearty soup is a meal in itself.