Recipe Serves 4

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Ingredients:

1 Cauliflower

1 Onion

4tbsp Coconut oil (melted)

2tbsp Thai red curry paste

1/2tsp Lemon Juice

2tsp Rice Vinegar/ Wine

350ml Vegetable Stock

200ml white wine

1 Can Coconut Milk

1/2tsp sugar

Salt and Pepper

2-3 Spring Onions

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Warning: Red curry paste is not veggie friendly as it contains prawns.

 

Method:

1 Preheat your oven to 200c. Prepare the cauliflower florets, toss in coconut oil, and roast until golden brown for 30 minutes.

2 Chop the onion and fry in coconut oil until soft. Add curry paste, lemon juice and wine and reduce down - stir frequently.

3 To the pan add the roasted cauliflower, saving some for decoration, coconut milk, sugar and vinegar, and simmer for 10 minutes.

4 Leave to cool for a few minutes, then blend until smooth. Pour the soup into bowls. Cut up the spring onion and decorate along with the remaining cauliflower. Add salt and pepper to taste