Coconut Cabbage Soup - cooking recipe

Ingredients

2 tbsp vegetable oil
2 None onions, peeled and finely chopped
1/3 lb potatoes, peeled and diced
1 lb savoy cabbage, trimmed and shredded
1 tsp curry powder
2 1/2 cups vegetable stock
1 (13.5 oz) can coconut milk
1 tsp ground coriander
1 tsp ground cumin
2 tbsp fresh cilantro, chopped
1 1/2 tbsp butter
4 slices bread, crusts removed and cubed

Preparation

Heat oil in a large pan, add onions and potatoes and cook over medium heat for about 10 mins. Add cabbage and curry powder and cook for 1-2 mins. Add stock, coconut milk and spices. Bring to a boil, reduce heat, cover and simmer for 25-30 mins, or until vegetables are very soft. Remove from heat and puree using a stick blender. Add 1 tbsp cilantro and season to taste.
Meanwhile, heat butter in a small frying pan, add bread cubes and toast over high heat until just golden. Set aside.
Serve soup in warmed bowls garnished with remaining chopped cilantro and croutons.