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500 Soups by Susannah Blake
Coconut and Indian-style spice mixtures taste terrific with the cauliflower and potatoes in this chunky soup.
Serves 4


• 2 tbsp. sunflower oil
• 1 onion, finely chopped
• 2 green chilies, seeded and chopped
• 2 garlic cloves, finely chopped
• 2 tsp. grated fresh ginger
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground turmeric
• 3 1/2 cups vegetable or chicken stock
• 1 3/4 cups coconut milk
• 1 large potato, peeled and cut into cubes
• 1 small cauliflower, broken into bite-size florets
• Salt and ground black pepper
• Juice of about 1/2 lemon, to taste
• Handful of fresh cilantro, chopped

Heat the oil in a saucepan. Add the onion, chilies, garlic, and ginger, and cook for 4 minutes.

Stir in the cumin, coriander, and turmeric. Add the stock, coconut milk, potatoes, and cauliflower. Bring to a boil, reduce the heat, cover and simmer gently for 10 to 15 minutes.

When the vegetables are tender, ladle half of them into a blender or food processor and process until smooth, then stir this puree back into the soup. Add salt, pepper, and lemon juice to taste.

Ladle the soup into bowls, sprinkle with fresh cilantro, and serve.


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