- 1 onion finely chopped
- 1 cm nib of fresh ginger, finely grated
- 2 cloves of garlic crushed
- 1cm nib of fresh turmeric, finely grated (optional (or use 1/2 tsp turmeric powder)
- 2 stalks of lemongrass finely chopped, using just the white parts (you could also use a drop or 2 of therapeutic grade essential oil just at the end of cooking)
- ½ tsp ground coriander
- 2 stems of organic celery finely chopped
- 1 Tbsp coconut oil
- 3 cups quality home made vegetable stock (I also like to use cup of lamb or beef stock) for a proper bone stock recipe go here and for a vegetable stock recipe here.
- 250ml coconut milk (BPA Free tin or home made)
- 2 -3 tablespoons fish sauce (Buy a traditional brand using just the fish and salt i.e. minimal ingredients with no additives or preservatives).
- zest of one lime
- juice of 2 limes
- 1 small cauliflower, chopped into small florets
- 1 small red chilli (optional)
- 1 large handful of fresh coriander (or cilantro), roughly chopped
- pinch of salt
- Melt the coconut oil in a medium sized pot.
- Add the onion, ginger, turmeric, garlic, lemongrass, ground coriander and celery and sauté on a medium heat until cooked through, approx. 5 minutes.
- Add the cauliflower, stock, coconut milk, lime zest, pinch of salt and fish sauce and bring to the boil
- Once it’s been bought to the boil, reduce the heat to a gentle simmer for about 20 minutes or until the cauliflower is tender.
- Add the lime juice and fresh coriander and let simmer another minute or so.
- Blend on a medium to high speed until the soup is your desired consistency.
- Serve sprinkled with fresh coriander and / or finely chopped red chilli.
Add fresh chilli if you like either in the cooking process or sprinkled on top at the end with the coriander. I left it out so as not to put the kids off!