With a little cauliflower left in the fridge, I thought it would provide lovely little mellow mouthfuls in a vegetarian get well soup with garlic, ginger and spice. I keep curry leaves in a ziplock bag in the freezer so I have them whenever I want. My stepmother grew some lovely chillies in the warmer months. We couldn’t eat them all, so I put a bag as is in the freezer. It’s great to have them there to call on as required. With some mustard seeds, cumin, and a generous portion of garlic and ginger, this soup could have all the good things to banish the dreaded flu. I also used a few of the vegetables left over in the stock, pounded up, to give some added depth to this colourful soup.
|1||tablespoon||fresh ginger, roughly chopped|
|4||cloves||garlic, roughly chopped|
|4||small red chillies, roughly chopped|
|1||tablespoon||macadamia or peanut oil|
|1||teaspoon||brown mustard seeds|
|2||tablespoons||tomato puree (passata)|
|1||small can||coconut cream|
|1/2||cup (approx)||cooked carrot (reserved from vegetable stock)|
|1/2||cooked onion (reserved from vegetable stock)|
Pound the chopped chillis, ginger and garlic into a course paste in a mortar and pestle. Heat the oil in a medium sized saucepan. Add the mustard and celery seeds and heat until the mustard seeds are popping in the pan. Add half the curry leaves to the pan to crisp, then add the cumin and the paste from the mortar and pestle and cook till soft and fragrant. Take the reserved carrot and onion from the stock and pound into a mash. Add the vegetable mash to the pan with the coconut milk, tomato, remaining curry leaves and vegetable stock. Simmer for an hour. Add the cauliflower florets to the soup simmer for ten minutes before dividing among the serving bowls. Garnish with a curry leaf and fresh sliced chilli.