Coconut Cabbage Soup

• 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

1. 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.
2. Meanwhile, heat butter in a small frying pan, add bread cubes and toast over high heat until just golden. Set aside.
3. Serve soup in warmed bowls garnished with remaining chopped cilantro and croutons.

vegetable oil, onions, potatoes, savoy cabbage, curry powder, vegetable stock, coconut milk, ground coriander, ground cumin, fresh cilantro, butter, bread

Taken from recipes-plus.com/api/v2.0/recipes/21870 (may not work)