Cauliflower and Coconut Soup

Recipe By : Jane Suthering, Sainsbury’s Vegetarian Suppers, p72
Serving Size : 5 Preparation Time :0:45
Categories : Vegetarian Beans
Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
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2 tablespoons sunflower oil
1 onion — chopped fine
1 large carrot — diced
1/2 pound cauliflower florets
1 cooking apple — peeled and diced
1/2 teaspoon cumin — ground
1/2 teaspoon coriander — ground
1/2 teaspoon turmeric — ground
1/2 teaspoon ginger — ground
1/4 teaspoon chili powder or Tabasco — to taste
1 litre vegetable stock — (2 cubes)
2 ounces creamed coconut — grated
3 tablespoons coriander leaves — chopped
or parsley
1 can borlotti beans — drained
salt and pepper — to taste

Fry onion and carrot in oil for 5 mins. Add cauliflower, apple and
spices, stir well and cook for 1 – 2 mins.
Add stock, bring to boil, then cover and simmer for 20 mins.
Stir in rest of ingredients and simmer until the coconut has melted.
Serve hot.

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NOTES : Freezes well. If making to freeze straight away, add coconut and
heat till melted. Then add cold beans and coriander and leave to cool.
Beans sink, so for even distribution add some to each container.
I grate coconut straight into the soup with a rotary grater.
Red beans make a nice contrast to the yellow soup, but you could use any
cooked beans.
1 tin (410g) of red kidney beans gave 8 oz drained beans, about 1 1/2
cups.
1 cauli gives 1 lb florets.

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