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Cauliflower and Coconut Soup

2 tb Sunflower oil
1 Onion; finely chopped
1 lg Carrot; diced
250 g Cauliflower florets; (8oz)
1 Cooking apple; peeled, cored and diced
1/2 ts Ground cumin; coriander, turmeric and ginger
1/4 ts Chilli powder
1 l Vegetable stock; (1 3/4 pints)
50 g Creamed coconut; (2oz)
3 tb Freshly chopped coriander
1 420 gram can borlotti beans; drained
Salt and freshly ground black pepper


Heat oil in a saucepan, add the onion and carrot and saute gently for 5 minutes.

Add the cauliflower florets, apple and spices and cook for a further 1-2 minutes.

Add the stock, bring to the boil, cover and simmer for 20 minutes.

Stir in the remaining ingredients and simmer gently until the coconut has melted.


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