Curried Cauliflower, Coconut and Bean Soup
Thursday, 5th January 2017 by Chen

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.

Serve hot.