Spiced Ginger and Turmeric Soup with Chargrilled Cauliflower

Cooking Time
20

Portions
2

Ingredients

Increase Portion Size

• ml Country Range Cocomut Milk
•   tbsp Country Range Korma Curry Sauce
• g Cauliflower
•   tsp Garlic Puree
• g inch Fresh Ginger
•   tsp Turmeric
•   tbsp Cooked Quinoa
•   tbsp Country Range Olive-Pomace Oil Small Bunch Fresh Corriander

• 1

  Step 1

  Fry off the ginger and garlic in a frying pan with a little oil
• 2

  Step 2

  Add the Korma sauce and Turmeric
• 3

  Step 3

  Add the Coconut Milk and bring to the boil
• 4

  Step 4

  Cut the Cauliflower in to florets and char grill on a griddle pan for a couple of minutes
• 5

  Step 5

  Pour the soup in to a bowl and top with the Cauliflower
• 6

  Step 6

  Sprinkle the cooked Quinoa and Corriander Leaves
• 7

  Step 7

  Add a squeeze of fresh lime juice and serve

Ingredients

• 400 ml Country Range Cocomut Milk
• 2 tbsp Country Range Korma Curry Sauce
• 0.25 g Cauliflower
• 1 tsp Garlic Puree
• 1 g inch Fresh Ginger
• 1 tsp Turmeric
• 1 tbsp Cooked Quinoa
• 1 tbsp Country Range Olive-Pomace Oil Small Bunch Fresh Corriander