Cauliflower and Coconut Soup

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.

Ingredients

• 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

Method

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.