- STEP 1
In a large saucepan, heat the vegetable oil over high heat. Tip in the red onion and garlic and cook until softened.
- STEP 2
Add cauliflower florets, turmeric and lemongrass. Stir well and cook for a further minute.
- STEP 3
Add stock and coconut milk. Turn down the heat to medium, pop a lid on and let simmer for 20 minutes. (The soup needn't reach boiling point when you put the lid on.)
- STEP 4
Remove lemongrass and discard. Blend the soup until completely smooth.
- STEP 5
Add parsley and lime juice. Give a final stir and serve.