Name: Creamy Cauliflower & Coconut
Yield: Serves 4
Ingredients: 1 cauliflower, cut into florets; 1 tablespoon olive oil or butter; salt and freshly ground black pepper; 2 stock cubes; 1½ tablespoons creamed coconut; 2 garlic cloves, peeled and finely chopped; 1 onion, peeled and roughly chopped; 1 carrot, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

Probably the soup we get the most good feedback on – I always imagine it’s because people don’t expect much from it and are more than pleasantly surprised. A cracking soup to make for guests and let them guess what’s in it. It's also good topped with some toasted coconut chips.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and roughly chopped
2

Method

Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, garlic, carrot and cauliflower for 10 minutes until soft but not coloured.

Give everything a stir, and add 1.2 litres of boiling water, the crumbled stock cubes and the creamed coconut. Bring it all to the boil, stirring so the creamed coconut dissolves.

Turn down the heat and simmer for 15–20 minutes.