Green Thai Cauliflower Soup
From the Women's Institute Book of Soup that I borrowed from our local library.
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INGREDIENTS
Nutrition- 1tablespoon corn oil
- 1
- 1tablespoon thai green curry paste
- 400ml coconut milk
- 300ml chicken stock
- 1
- 1
- 50g French beans, trimmed to 11/4 in
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DIRECTIONS
- Heat the oil in a large lidded saucepan, add the onion, cover and sweat for 10 mins, shaking the pan occasionally.
- stir in the paste and cook for 1 min.
- add the coconut milk, stock and potato, bring to the boil, stir in the cauliflower, cover and simmer for 15 mins.
- add the beans and simmer for a further 2-3 mins.
- cool soup slightly and puree about 1/2 the florets with 1/3 of the liquid. Return to the pan, stir in and heat through.
- Garnish with coriander leaves.
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