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Thai-inspired cauliflower soup

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Cooking time

Prep: 10 minutes Cook: 25 minutes

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Serves 3

Vibrant in colour, with a velvety texture and a lovely citrus kick.

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  • 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


  1. In a large saucepan, heat the vegetable oil over high heat. Tip in the red onion and garlic and cook until softened.

  2. Add cauliflower florets, turmeric and lemongrass. Stir well and cook for a further minute.

  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.)

  4. Remove lemongrass and discard. Blend the soup until completely smooth.

  5. Add parsley and lime juice. Give a final stir and serve.

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