Volition

Soup Day yesterday saw an old favourite, a different venue and a media presentation. Should have a) made much more soup and b) used more curry paste, but hey. It was still good.

Ingredients

• 2tbsp veg oil
• 1 clove garlic, crushed
• 1 medium leek, trimmed, washed, sliced
• 500g cauliflower florets
• 2 stalks celery, sliced
• 1tbsp red curry paste
• 625ml veg stock
• 250ml thick coconut cream
• 1 can butter beans
• sea salt, freshly ground black pepper
• celery, fresh coriander leaves for garnish

Serves 4.

Directions

• Warm oil in a large saucepan. When hot but not smoking, add garlic, leek, cauliflower and celery. Cook on medium heat for 5 minutes.
• Stir in veg stock and curry paste. Cook, increasing heat if needed, until mixture is at a steady simmer.
• Cover, simmer until cauliflower is tender, around 10 minutes.
• Add coconut cream, beans and salt and pepper to taste. Heat through, but do not allow soup to boil.
• Ladle into bowls, garnish, enjoy.