Vegan Thai Cauliflower Soup
Creamy, spiced cauliflower soup with a herby drizzle – perfect for the rainy weather!
Done in 30 minutes
Serves 4
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!
