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Red Curry Cauliflower Soup with Grilled Vegetables & Tofu

By: Katrina Butterworth
Red Curry Cauliflower Soup with Grilled Vegetables & Tofu
A lovely rich, warming soup for lunch or dinner.

Method

  1. Cut the tofu into squares and toss with 1 table spoon of the red curry paste. Set aside.
  2. In a large saucepan, heat the coconut oil and add 3 spoons of the red curry paste, cook for a few minutes or until fragrant.
  3. Add the cauliflower, potatoes and stock and simmer. Cook for 15 -20 minutes or until tender.
  4. On a grill pan or bbq lightly cook the broccoli florets, beans and tofu. Do not overcook the vegetables - they should be bright in colour and a little crispy.
  5. After the soup mixture has cooled a little, add the coconut, milk, lime juice and fish sauce.
  6. Put the soup ingredients in a high speed blender, Nutri-bullet or similar and blend until you have a smooth consistency. (Be careful when blending hot ingredients)
  7. Serve, topped with the grilled vegetables and tofu. Garnish with coriander and serve.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.