Serves 1
1 small onion, finely chopped
Cauliflower and Coconut Soup
½" fresh ginger, finely grated
1 clove garlic, crushed
200ml vegetable stock
1 small stalk of lemon grass, bruised
zest and juice of ¼ lemon
½ small bunch fresh coriander, finely chopped
8-10 cauliflower florets
300ml coconut milk
Squeeze of lime juice
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Place the onion, garlic and ginger in a pan and cook until starting to brown.
Add the vegetable stock, lemon grass, lemon zest and juice. Bring to the boil and simmer gently for 15-20 minutes.
Take the pan off the heat and remove the lemongrass.
Add the coriander, cauliflower and pour in the coconut milk.
Simmer gently for a further 25-30 minutes.
Remove from the heat. Transfer to a blender and whizz until there only small chunks of cauliflower for some texture.
Return to the pan, gently reheat and serve with a squeeze of lime.
Recipe courtesy of www.obsidanwellness.com