Cauliflower Soup with Coconut Milk
Recipe by foodie Malgorzata Haggu
2 cups of chicken broth
1 can of coconut milk, 400 g
1 small cauliflower
1 piece of celeriac
3 tablespoons red curry paste
2 tablespoons tomato paste
1 handful cilantro
3-4 tbsp fish sauce
Peel carrots, celeriac and parsnips and dice into small pieces. Cut cauliflower into small florets. Place the vegetables in a pot.
Peel and chop the onion and garlic. Fry in a little oil and place it in the pan. Pour in broth, fish sauce and coconut milk and red curry paste, tomato purè and lemongrass.
Boil the cauliflower soup until the vegetables are soft, about 25 minutes. At the end, add the chopped coriander.
Malgorzata Haggu lives in Gothenburg, Sweden with her husband and three children. Her recipes come from different corners of the world. You’ll find Polish, Persian, Asian and Swedish cuisine recipes. Her dream is to create a cookbook and share her recipes and encourage people to cook and how to turn left overs into interesting dishes.