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Creamy Coconut Curried Cauliflower Soup
- 1 medium onion, chopped
- 1 teaspoon crushed garlic
- 2 teaspoons finely chopped fresh ginger
- ½ teaspoon chilli powder
- I teaspoon dried coriander
- 3½ cups fat-free vegetable stock
- 5 cups chopped cauliflower
- 1 medium potato, peeled and chopped
- 1½ teaspoons coconut essence
½ cup skim milk powder
- fish sauce to taste
- lime juice to taste
- freshly ground black pepper
- fresh coriander leaves to garnish
Place onion, garlic, ginger, chilli powder, dried coriander and ½ cup stock in a large saucepan. Cook until onion is soft and most of the liquid has been absorbed.
Add cauliflower, potato, remaining stock and coconut essence and bring to a boil.
Cover and simmer for 15 minutes or until cauliflower and potato are tender. Puree soup in a blender or food processor.
Whisk through milk powder, until blended. Add fish sauce, lime juice
and pepper to taste.
Heat gently and serve with coriander as a garnish.
Serves 4
Per serve: Kilojoules: 510 Calories: 122
Fat: 0.8 g Saturated fat: 0.2 g Fibre: 4.8 g
Carbohydrate: 16.9 g Protein: 10.5 g
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