Cauliflower Soup With Korean Spicing
/Ingredients
- 6 cups cauliflower florets
- 1 cup chopped onions
- ½ cup peeled and diced potatoes
- 2 teaspoons Korean chili paste
- 2 cups milk
- 2 cups chicken stock
- Salt and freshly ground pepper
- 2 tablespoons chopped coriander
Method
Combine cauliflower, onions, potatoes, chili paste, milk and stock in a pot over high heat. Bring to boil, reduce heat to low and simmer, covered, for 20 minutes or until cauliflower and potatoes are soft. Purée with a stick blender until smooth. If too thick, add a little more milk. Season well with salt and pepper and reheat when needed. Garnish with chopped coriander. Serves 6