Cauliflower, Coconut And Chilli Soup - cooking recipe

Ingredients

oil, splash of
1 stalk celery, diced
1 leek, diced
2 red chilies (small)
2 medium potatoes, diced
1/2 cauliflower, roughly chopped
4 cups chicken stock or 4 cups vegetable stock
300 ml coconut milk (10 1/8 ounces)
salt
pepper, freshly ground
coriander leaves, to serve (optional)

Preparation

Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.
Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
Add stock, then coconut milk and season with salt and pepper. Bring to boil.
Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.
Optional: serve with a small springling of coriander leaves.