Cauliflower, Coconut And Chilli Soup

• 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)

1. 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.
2. Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
3. Add stock, then coconut milk and season with salt and pepper. Bring to boil.
4. 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.
5. Optional: serve with a small springling of coriander leaves.

oil, celery, red chilies, potatoes, cauliflower, chicken stock, coconut milk, salt, pepper, coriander

Taken from www.food.com/recipe/cauliflower-coconut-and-chilli-soup-264941 (may not work)