Cauliflower soup with coriander butter

By Drum Digital
13 July 2015

Creamy cauliflower soup with a kick of chilli is just what the weather asks for.

Serves 6

Preparation: 5

Cooking: 20 min

2 cloves garlic, finely chopped

4 spring onions, thinly sliced

30 g butter

1 large head of cauliflower, chopped

salt and pepper

500 ml (2 c) milk

5 ml (1 t) coriander seeds

3 red chillis, chopped

1. In a saucepan over medium heat, sweat the garlic and spring onion in 10 g of butter until softened.

2. Add the chopped cauliflower, season with salt and pepper and sweat for 5 minutes or until almost soft. Add the milk and bring to a simmer until the cauliflower is cooked.

3. Remove from the heat, carefully transfer to a blender and blend until smooth, add more milk if needed.

4. In a frying pan over medium heat fry the coriander seeds and chilli in the remaining butter for 3 minutes.

5. Spoon the soup into individual bowls and drizzle with the spicy butter.

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