Curried Cauliflower Noodle Soup
Ingredients
Base
- 1 onion
- 1 red chilli
- Thumb sized piece ginger
- 3-4 cloves garlic
- 400ml coconut milk
- 400-600ml vegetable stock (depending how thick you like it)
Filling
- 1 head cauliflower
- 120g noodles
- 6-7 Tenderstem broccoli
Spices
- 1/2 tsp turmeric
- 1 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp paprika
Preparation
Chop the onion, red chilli, ginger, and garlic.
Heat a little oil in a large pot over medium heat and sauté the chopped aromatics until softened.
Add the spices and cook for about one minute until fragrant.
Stir in the cauliflower to coat with the spices.
Pour in the vegetable stock and coconut milk, then bring to a simmer.
Cook until the cauliflower is tender, about 10-15 minutes.
Add the noodles and Tenderstem broccoli, and continue cooking until the noodles are soft and vegetables are tender, about 5 minutes.
Adjust seasoning if needed and serve hot.
Tips
This dish is vegan and can be prepared in about 25 minutes.
For a gluten-free version, substitute the noodles with soba or rice noodles.
