1 tbsp olive oil to fry
1 onion finely chopped
1 leek finely chopped
100g sweet potato grated
½ tsp fresh green chili chopped
1 tsp turmeric or finely chopped ginger
1 garlic clove finely chopped
1 ½ pints veg or chicken stock
4 oz coconut cream
1 small cauliflower cored and sliced
1 lime juiced
25g coriander
Salt and pepper
1. Fry all the vegetables except the cauliflower gently until softened. Add water or stock if needed to prevent burning.
2. Add the stock and the coconut cream, the cauliflower and the lime.
3. Simmer for 10 minutes only, on a low heat.
4. Process with a handheld blender, coarsely.
5. Finely chop the coriander and stir into the blended soup. Season and serve
