Cauliflower, Coconut and Chilli Soup

Ingredients

• oil, splash of
• 1 stalk celery, diced
• 1 leek, diced
• 2 red chilies (small)
• 2 medium potatoes, diced
• 1/2 cauliflower, roughly chopped
• 4 cups chicken stock or vegetable stock
• 300 ml coconut milk (10 1/8 ounces)
• salt
• pepper, freshly ground
• coriander leaves, to serve (optional)

Directions

1. 1

   Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.

2. 2

   Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.

3. 3

   Add stock, then coconut milk and season with salt and pepper. Bring to boil.

4. 4

   Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.

5. 5

   Optional: serve with a small springling of coriander leaves.