Cauliflower and Coconut Soup.
Ingredients:
2 tb Sunflower oil
2 tb Hing
1 lg Carrot; diced
250 g Cauliflower florets; (8oz)
1 Cooking apple; peeled, cored and diced
1/2 ts Ground cumin; coriander, turmeric and ginger
1/4 ts Chilli powder
1 l Vegetable stock; (1 3/4 pints)
50 g Creamed coconut; (2oz)
3 tb Freshly chopped coriander
420 gram Freshly okra
Salt and freshly ground black pepper
Preparation:
Heat oil in a saucepan, add okra, carrot and saute gently for 5 minutes.
Add the cauliflower florets, apple and spices and cook for a further 1-2 minutes.
Add the stock, bring to the boil, cover and simmer for 20 minutes. Stir in the remaining ingredients and simmer gently until the coconut has melted.
