cauliflower and coriander soup

cauliflower and coriander soup
24th February 2017 Katie

Make a change from the old favourite carrot and coriander, and reap the health benefits of the Brassica family with this cauliflower soup. The seasoning brings hints of the Orient, and makes enough for either a light lunch for 4, or a starter for 6 people, and is ready in just 30 minutes.

cauliflower and coriander soup

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Prep Time10minutes
Cook Time20minutes

cauliflower and coriander soup

Votes: 0
Rating: 0
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Prep Time10minutes
Cook Time20minutes

Ingredients

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Ingredients

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Instructions
  1. Chop the leek finely, grate the garlic and ginger. Heat the oil in a large saucepan and add in the leek, garlic, ginger and ground coriander. Stir occasionally for 5 minutes over a medium heat until the leek has softened.
  2. Meanwhile, peel and chop the sweet potatoes, and cut into 1 cm cubes. Roughly chop the cauliflower, removing any hard stem. Add both to the pan, and then pour in the vegetable stock. Bring to the boil and cover.
  3. Simmer for 15 minutes, until the potatoes and cauliflower are tender. Blitz with a blender, stick blender or food processor until smooth. Return to the pan over a low-to=medium heat, add in the creamed coconut and stir until fully melted.
  4. Chop the coriander and stir through. Serve with optional dried chilli flakes.

Recipe Notes

Freezes well.  Cool and store for up to 3 months in the freezer.  Defrost and then reheat until gently simmering for 2 minutes.

Nutrition Facts
cauliflower and coriander soup
Amount Per Serving
Calories 325
Calories from Fat 162
% Daily Value*
Total Fat 18g
28%
Saturated Fat 15g
75%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 191mg
8%
Potassium 887mg
25%
Total Carbohydrates 37g
12%
Dietary Fiber 12g
48%
Sugars 11g
Protein 7g
14%
Vitamin A
242%
Vitamin C
158%
Calcium
15%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.

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