RECIPE: CAULIFLOWER COCONUT SOUP
Some days I miss the tastes of home and some days miracles do happen.
I’ve been looking for an Asian supermarket in Cannes for weeks and today I stumbled upon it. The Philippines store (23 rue Jean Jaures) stocks everything from Lee Kum Kee sauces to biryani masalas to fresh galangal. I have a new favourite retail destination!
Not that you have to visit any exotic stores to procure the ingredients for this recipe. Coconut milk and the spices in it - ground cumin, coriander and turmeric are easily available in most supermarkets. I made this soup tonight and it was the other great thing to happen today. It's unglamorous sure but totally delicious for something so ridiculously simple (there's no fiddly cutting and mincing). If I could have, I would have so dipped a warm buttered baguette into it. If you like soup and you like Indian flavours, make it immediately.
1 large onion, roughly chopped
4-6 garlic cloves
3 cups vegetable/chicken stock (You can just throw a cube or two in 3 cups water)
A large head of cauliflower, cut into florets
1 tsp coriander powder
1 tsp turmeric
1 tbsp cumin powder
Pinch of chilli powder or cayenne pepper
1 can/2 cups coconut milk
Salt to taste
Throw the onions and garlic cloves into a pan with a dash of olive oil on a low flame and soften for five minutes.
Add stock, cauliflower florets, the spices and bring to a boil then reduce the flame, cover and cook on low until tender approximately twenty minutes.
Puree in a blender (in batches as needed) then return to a pot and mix in the coconut milk. Warm gently and season if required.
Cheat: If you don’t have a blender you can also leave it on the flame a little longer and mash it through a sieve.