Fragrant cauliflower soup with coconut and lemon grass

Fragrant cauliflower soup with coconut and lemon grass

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

White in colour, this rich and luxurious soup indulges the senses despite its calm appearance. The combination of cauliflower and coconut creates a delicious and unique flavour. Make it, sup it and see for yourself!

Ingredients

Quantity Ingredient
1 medium onion, (160g)
2 small leeks, trimmed, white parts only (160g)
4 small celery sticks, (160g)
1/2 cauliflower, (160g)
2 small turnips, peeled, (160g)
1 tablespoon sunflower oil
2 lemon grass stalks, tough outer leaves removed, finely chopped
400ml can of coconut milk
300ml vegetable stock
sea salt
freshly ground white pepper
good squeeze lemon juice
a little olive oil, to serve

Method

  1. Cut all the vegetables into small even-sized pieces.
  2. Heat the sunflower oil in a large heavy-based saucepan and fry the onion, leeks and celery over a low heat for about 10 minutes, stirring constantly to ensure the vegetables do not brown. Add the cauliflower (reserving a few small florets), turnips and lemon grass and cook for a further five minutes, again ensuring nothing colours.
  3. Add the coconut milk and stock and cook, uncovered, for about 12 minutes, until all the vegetables are soft.
  4. Place the vegetables in a blender with the cooking liquid (you’ll need to do this in two batches) and blend for a few minutes to get a smooth soup. Return to the pan and heat gently. Season with salt and white pepper and a good squeeze of lemon juice.
  5. To serve, toast the reserved cauliflower florets in a dry frying pan and place on top of the soup with a drizzle of olive oil.
Tags:
Healthy
five a day
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