• 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

Directions:

1. Melt the coconut oil in a medium sized pot.
2. Add the onion, ginger, turmeric, garlic, lemongrass, ground coriander and celery and sauté on a medium heat until cooked through, approx. 5 minutes.
3. Add the cauliflower, stock, coconut milk, lime zest, pinch of salt and fish sauce and bring to the boil
4. 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.
5. Add the lime juice and fresh coriander and let simmer another minute or so.
6. Blend on a medium to high speed until the soup is your desired consistency.
7. Serve sprinkled with fresh coriander and / or finely chopped red chilli.

Note

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!