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fourty g ghee or butter (Recipes by ingridients butter) one brown onion, finely chopped about two cloves garlic, crushed one tbsp, ginger (Recipes by ingridients ginger) finely grated one long green chilli, seeded, finely chopped about two tsp ground cumin one tsp ground coriander one tsp garam masala one/about two tsp ground turmeric one large head, cauliflower (Recipes by ingridients cauliflower) cut into florets one large potato, peeled, coarsely chopped four cups (oneL) vegetable stock four hundred ml can coconut milk (Recipes by ingridients coconut milk) Extra virgin, olive oil (Recipes by ingridients olive oil) to serve Coriander leaves, to serve Pappadums, to serve Heat half the ghee or butter (Recipes by ingridients butter) in a large saucepan over medium heat. Cook the onion, stirring, for five minutes or until onion softens. Add garlic,, ginger (Recipes by ingridients ginger) chilli, cumin, coriander, garam masala and turmeric. Cook, stirring, for about two minutes or until fragrant. Reserve about two of the cauliflower (Recipes by ingridients cauliflower) florets. Add remaining cauliflower (Recipes by ingridients cauliflower) and potato to the onion mixture. Add the stock and bring to the boil. Indian Spiced Cauliflower Soup. Reduce heat to low and cook, stirring occasionally, for twenty minutes or until cauliflower (Recipes by ingridients cauliflower) is tender. Reserve about two tablespoons of the. coconut milk (Recipes by ingridients coconut milk) Indian Spiced Cauliflower Soup. Add the remaining coconut milk (Recipes by ingridients coconut milk) to the cauliflower (Recipes by ingridients cauliflower) mixture and stir to combine. Indian Spiced Cauliflower Soup. Set aside for ten minutes to cool slightly. Meanwhile, heat remaining ghee or butter (Recipes by ingridients butter) in a small frying pan over low heat. Thinly slice the reserved cauliflower (Recipes by ingridients cauliflower) lengthways into fivemm-thick slices. Indian Spiced Cauliflower Soup. Cook, turning occasionally, for three minutes or until light golden and tender. Place the soup in a blender and blend until smooth. Season with salt (Recipes by ingridients salt) and pepper. Return to the saucepan over low heat. Cook for five minutes or until heated through. Divide soup among serving bowls. Indian Spiced Cauliflower Soup. Drizzle with the reserved coconut milk (Recipes by ingridients coconut milk) and. olive oil (Recipes by ingridients olive oil) Indian Spiced Cauliflower Soup. Top with cauliflower (Recipes by ingridients cauliflower) slices and coriander leaves. Serve with the pappadums. .
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