Thai Cauliflower Soup

What can I say? I was inspired by watching Master Chef. I had a beautiful head of cauliflower that I picked up at the farmers' market. I loooove Soup. My husband is not a big fan of soup. I usually can get him to try a soup if I blend it. The combination of my favorite Thai seasonings push this over the top. My soup has my stock that I make every weekend when I put a bunch of veggies in a pot and boil with Ginger, salt, pepper, cumin, corriander, tumeric and herbs. You can use your favorite stock, veggie stock, chicken stock.

Thai Cauliflower Soup

Fresh cauliflower 1 Small head

Vegetable Stock 4 cups

Cumin 2 teaspoons

Curry powder 2 Tablesppons

Cayenne Pepper 2 teaspoons

Corriander 2 teaspoons

Salt to taste

Pepper 2 teaspoons

Butter 1 Tablespoon

Fish Sauce 1 to 2 Tablespoons

Lime Juice 1 to 2 Tablespoons

1/2 can of coconut milk

fresh cilantro chopped for garnish

Put a big sauce pot or dutch oven on the range and turn the heat on high. Add your stock and cauliflower, roughly chopped. Add the curry, cumin, coriander, black pepper and salt. Stir. As the stock slowly comes to a boil, add the coconut milk, butter, cayenne pepper and stir. After it comes to a boil cover and turn the heat down to simmer. Wait 1o minutes, then add the lime juice and fish sauce. Add 1 Tablespoon first, then taste. Adjust salt and pepper seasonings and add the second tablespoon of fish sauce or lime juice if you taste something missing. (If you are not allergic to garlic now would be a good time to add some crushed garlic 1 glove and a teaspoon of crushed ginger) Let simmer for another 10 minutes. Blend the soup with a hand blender or in the blender in sections. Back on the stove, Simmer for an additional 5 minutes.

Taste and adjust seasonings. Serve with fresh chopped parsley.