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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Cauliflower Soup

6.0

1 tbsp oil

1 onion (chopped)

1 carrot (peeled and chopped)

3 cloves garlic (roughly chopped)

1 thumb ginger (finely chopped)

4 cups water

900 g cauliflower ((about half a large cauliflower) cut into florets)

1 can cannellini beans ((400g) drained and rinsed)

1 can coconut cream ((400ml))

3 makrut lime leaves (stems removed and very finely sliced)

1 tsp salt

6 tbsp Thai red curry paste ((check label to ensure no fish products))

2 makrut or regular limes (for squeezing)

Heat oil in a deep pot over medium heat. Add onion, carrot, garlic and ginger, and cook for 5-10 minutes, until tender.
Add water, cauliflower, cannellini beans, coconut cream, makrut lime leaves and salt. Simmer until the cauliflower is tender, then blend in batches until silky smooth.
Return soup to the pot, bring back up to heat and add curry paste to taste – this will vary depending on the brand you use and its relative spice level. I find 4 tbsp to be just right, and a suitable spice level for my children. Stir until the curry paste has dissolved into the soup, and simmer for a few minutes to let the flavours do their thing.
Serve with extra lime for squeezing.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 94 weeks ago

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