Vegan Thai Cauliflower Soup

Creamy, spiced cauliflower soup with a herby drizzle – perfect for the rainy weather!

30 minutes cook

Serves 4

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

Ingredients

for the soup

1cauliflower

6garlic cloves, minced

1 inchginger, peeled and minced

1shallot, sliced

1green chilli, finely chopped

3spring onions, white parts only, sliced

1 tspground cumin

1/4 tspturmeric

750mlvegetable stock

1 cancoconut milk

Salt and pepper, to taste

1lime, juice

2 tbspvegetable oil

for the drizzle

Large handfulcoriander, finely chopped

1green chilli, finely minced

3spring onions, green parts only, finely chopped

1lime, juice and zest

2 tbsprice vinegar

2 tbspolive oil

1 tbspvegan fish sauce (optional)

1 tspgranulated sugar

1 tspsalt

We've got a thick, creamy spiced cauliflower soup topped with a herby, spicy drizzle and roasted peanuts. Perfect for veganuary and the colder weather (or any time!)

Method

Add your garlic, shallot, spring onion, ginger, and chilli to a pot with a splash of vegetable oil. Cook until slightly softened and aromatic.

Add the cauliflower and spices, stir well, then cover with stock. Pop the lid on, leave to cook for 10 minutes.

Add coconut milk, season with salt and pepper, then leave to cook for a further 10-15 minutes with the lid off

Once the cauliflower is soft, blend the soup with an immersion blender.

Taste, adjust seasoning as necessary, and finish with lime juice

For the drizzle, combine all of your finely chopped ingredients in a bowl along with rice vinegar, vegan fish sauce, lime juice, salt, and sugar. Drizzle over the bowl, and enjoy!