Ingredients
2 tbsp olive oil
2 medium onions
finely chopped
3 cloves garlic
chopped
2 tsps cumin
1 tsp hot paprika
½ tsp cinnamon
1L chicken stock
250ml water
1/2 head cauliflower
broken into florets
1 cup mashed potato
or 2 potatoes peeled and diced
250ml coconut milk
chilli flakes
to serve (optional)
Allergy Advice
Contains Nuts
Equipment
- 1 stockpot
- 1 stick blender
Instructions
- Heat olive oil in a stockpot.
- Saute onion and garlic until soft.
- Add spices, saute for 1 minute.
- Add stock, water and cauliflower, plus potatoes if using raw. Simmer with lid on stockpot until cauliflower is soft.
- Add coconut milk and mashed potato (if using). Puree with stick blender.
- Reheat gently. Serve sprinkled with chilli flakes for adult diners. Delicious with a fresh cob of bread and butter.
Notes
Tip
Serve sprinkled with chilli flakes for adult diners.
Tip
Delicious with a fresh cob of bread and butter.
Variation
This soup works well as a vegetarian option if you substitute veggie stock for the chicken.
Variation
Adding a can of haricot beans for protein to the soup, and warming through gently for five minutes, makes this an easy one-pot wonder for dinner
