*  Exported from  MasterCook  *
 
                        Cauliflower and Coconut Soup
 
 Recipe By     : Jane Suthering, Sainsbury’s Vegetarian Suppers, p72
 Serving Size  : 5    Preparation Time :0:45
 Categories    : Vegetarian                       Beans
                 Freezer Meals                    Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   sunflower oil
    1                    onion -- chopped fine
    1      large         carrot -- diced
      1/2  pound         cauliflower florets
    1                    cooking apple -- peeled and diced
      1/2  teaspoon      cumin -- ground
      1/2  teaspoon      coriander -- ground
      1/2  teaspoon      turmeric -- ground
      1/2  teaspoon      ginger -- ground
      1/4  teaspoon      chili powder or Tabasco -- to taste
    1                    litre         vegetable stock -- (2 cubes)
    2      ounces        creamed coconut -- grated
    3      tablespoons   coriander leaves -- chopped
                         or parsley
    1      can           borlotti beans -- drained
                         salt and pepper -- to taste
 
 Fry onion and carrot in oil for 5 mins.  Add cauliflower, apple and
 spices, stir well and cook for 1 - 2 mins.
 Add stock, bring to boil, then cover and simmer for 20 mins.
 Stir in rest of ingredients and simmer until the coconut has melted.
 Serve hot.
 
 
 
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 NOTES : Freezes well. If making to freeze straight away, add coconut and
 heat till melted.  Then add cold beans and coriander and leave to cool.
 Beans sink, so for even distribution add some to each container.
 I grate coconut straight into the soup with a rotary grater.
 Red beans make a nice contrast to the yellow soup, but you could use any
 cooked beans.
 1 tin (410g) of red kidney beans gave 8 oz drained beans, about 1 1/2
 cups.
 1 cauli gives 1 lb florets.