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A box scheme member recommended this soup for its great mix of textures and flavours, particularly the creamy coconut, tart apple and spices - and the beans are a good source of protein. If can't get hold of cooking apples, an eating apple will do. Adapted from the English Country Cooking website.
2 tbs oil
1 onion, chopped finely
1 large carrot, diced
250g cauliflower florets
1 cooking apple, peeled, cored and diced
1/2 tsp each ground cumin, coriander, turmeric, ginger
1/4 tsp chilli powder
1 litre veg stock
50g creamed coconut - melts more easily if chopped or grated
3 tbs coriander leaves
1 can borlotti beans, drained
Salt and pepper to taste
Heat oil in a large pan. Add onion and carrot and saute for 5 minutes.
Add cauli, apple and spices. Stir well and cook for 1-2 minutes.
Add stock. Bring to the boil, then cover and simmer for 20 minutes.
Stir in remaining ingredients and simmer gently until coconut has melted.