Spiced Ginger and Turmeric Soup with Chargrilled Cauliflower
A fragrant and delicately spiced soup topped with chargrilled Cauliflower
Step 1Fry off the ginger and garlic in a frying pan with a little oil.
Step 2Add the korma sauce and turmeric.
Step 3Add the coconut milk and bring to the boil.
Step 4Cut the cauliflower into florets and char-grill on a griddle pan for a couple of minutes.
Step 5Pour the soup in to a bowl and top with the cauliflower.
Step 6Sprinkle the cooked quinoa and coriander leaves.
Step 7Add a squeeze of fresh lime juice and serve.
- 400 ml Country Range Coconut Milk
- 2 tbsp Country Range Korma Curry Sauce
- 1/4 cauliflower
- 1 tsp Country Range Garlic Purée
- 1 inch fresh ginger
- 1 tsp turmeric
- 1 tbsp cooked quinoa
- 1 tbsp Country Range Olive-Pomace Oil
- small bunch fresh coriander
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