• 250g cauliflower, cut into florets
  • 1 (large) clove of garlic, finely chopped
  • 1 red onion, finely chopped
  • 1 to 2 stalk(s) of lemongrass, bruised with a spoon
  • 1 roasted red pepper
  • 1 4cm piece of fresh turmeric root/ 1 heaped tbsp of dried turmeric
  • 500ml vegetable stock
  • 1 400ml tin of coconut milk
  • 1 tbsp vegetable oil (not olive oil)
  • a small handful of parsley, finely chopped
  • 1 to 2 tbsp of lime juice


  • 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.

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