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Cauliflower and Coconut Soup

RecipeSource: Cauliflower and Coconut Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - 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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