Spiced Cauliflower & Coconut Soup

I use creamed coconut from a block as it is really easy to use, and stores well, but you could use a tin of coconut milk instead. The paneer croutons were an improvisation as I had half a block in the fridge that needed using up. You can leave it out, or add drained tinned white beans such as cannelini in place.

Paneer aside, the reast of the soup is suitable for vegans

Makes enough for 2 hungry people

Ingredients

2 tablespoons sunflower oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 onion - chopped

1 teaspoon ground turmeric

1 small head of cauliflower - broken into bite-sized florets

2 cloves garlic - finely chopped

1cm ginger - finely chopped

2 green chilies - finely sliced

2 tablespoons creamed coconut

Vegetable stock

Sea salt

100g paneer - cubed

2 large handfuls of spinach - roughly chopped

Coriander - roughly chopped

Method

Heat 1 tablespoon oil in a saucepan. When hot, add the mustard seeds and cumin seeds, along with the onion and fry gently until the onion has softened. 

Add the cauliflower and fry for 5 minutes, stirring occasionally, before adding the garlic, ginger and chilis. Fry for a further 2 minutes before adding the creamed coconut. Then pour enough stock in to just cover the cauliflower. Bring the boil, then simmer for 10 minutes until the cauliflower is tender

Meanwhile, heat the remaining oil in a small frying pan, then fry the cubed paneer, turning so each side browns. This can happen quickly once the oil is hot so you'll need to stand over the pan for this stage. Remove from the pan and keep to one side

Back to the soup and remove some of the cauliflower florets, then blend the soup until smooth. Return to the pan, along with the reserved cauliflower florets, the fried paneer and the spinach

Bring back to a simmer so the spinach wilts, then serve, topped with the coriander, and a few extra sliced chilis