My Spice Drawer

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Coconut Cauliflower Soup

This creamy delicious soup can be served either as an appetizer or as a hearty meal. The subtle sweetness of the coconut milk blends smoothly with our aromatic Moghul Curry creating an intoxicating flavor.

Ingredients:
 3 tbsp light oil
 1 tbsp black mustard seeds (optional)
 1 medium onion, chopped
 1 sweet pepper cubed
 1 tbsp minced fresh ginger
 6-10 cloves garlic, minced
 1 tbsp soya sauce
 1 medium potato in small cubes
 2-2 1/2 cups water or stock
 3/4 of a medium cauliflower in small florets (2-3 cups)
 1- 2 tbsp Moghul Curry
 1-14 oz can coconut milk
 3/4 cup fresh or frozen peas
 cilantro, small bunch chopped
 yogurt (optional)
 salt to taste

Method:
Sauté the mustard seeds, onion, pepper, ginger and garlic in the oil until the onion is translucent. Stir in the soya sauce and potatoes, add the water and bring to a light boil. Add the cauliflower and Moghul Curry, reduce heat and simmer until vegetables are cooked.

Use a hand or regular blender and blend until smooth. Stir in the coconut milk, half the cilantro and the peas and cook on low heat for about 5 minutes, stirring regularly. Garnish each bowl with a dollop of yogurt and a sprinkling of cilantro.

Serves 6.