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Cauliflower & Potato Spice Soup

From Antony Worrall-Thompson.

125g (4.5 oz) desiccated coconut, soaked in warm water.
225g (8oz) onions, thinly sliced
4 cloves garlic, finely chopped
3 tablespoons olive oil (or 85g, 3oz butter)
2 fresh red chillies, finely sliced
1 teaspoon coriander seeds
pinch mustard seeds
pinch fenugreek seeds (optional)
half teaspoon each of cumin seeds & ground black pepper
1 teaspoon each of turmeric,paprika and grated fresh ginger
225g (8oz) potatoes cubed
850ml (1.5 pints) vegetable stock
1 large cauliflower, cut into florets
1x 440g (14oz) tin coconut milk
300ml (1/2 pint double cream

1Squeeze the coconut dry and retain the soaking water, set both aside.
2 In a large saucepan cook the onion & garlic gently in the olive oil until the onion has softened, about 6-8 minutes. Add the spices and cook for a further minute, stirring to combine.
3Add the potato cice and desiccated coconut and cook until the potatoes start to stick to the bottom of the pan.
4 Add the stock and the retained coconut water, cook until the potatoes are nearly tender, (about 10 minutes), add the cauliflower and coconut milk and cook for a further 12 minutes.
5 Ladle the soup into a liquidiser and blend until smooth, pass through a fine sieve and allow to cool. Refrigerate until ready to use, if the soup is too thick and a little more stock.
6 To re-heat, add the cream and season to taste, heat through gently until warm. If you want to serve this soup hot, use butter instead of olive oil as this maintains a better consistency at the higher temperature.

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Last updated: 17/02/08