Red Curry Coconut and Basil Cauliflower Soup
This weather calls for a nice steaming bowl of soup. Even though soup is not my favorite dish I can definitely crave a bowl from time to time. This red curry cauliflower soup hit the spot and it acts as a good leftover for the next day.
This recipe serves 4.
1 large onion, chopped
2 cloves of garlic, minced
1 lime, juiced
1 bunch basil (about 15g) + extra
2 cups coconut milk
2 cups vegetable stock
2-3 tablespoons red curry
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
Trim the leaves and roughly chop the cauliflower into florets.
Heat the olive oil in a large pot over medium heat and add the onion. Cook the onion until translucent and add the garlic; continue cooking until fragrant, about 30 seconds. Now add the cauliflower florets, coconut milk and stock and cover the pot. Cook the cauliflower for 20 minutes until tender.
Add the basil to the pot and blend the soup using an immersion blender. Now stir in the lime juice and red curry paste; start with 2 tablespoons and add more to your preference.
Season the soup with salt and pepper to taste. Divide the soup, top with extra basil leaves and serve with some fresh naan bread. Enjoy!