Creamy Cauliflower & Coconut

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

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

Gluten-free
Vegetarian
Soup
September
Autumn

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.