Serves: 4
Prep: 15 min.
Cook: 30 min.
Ingredients
- 1 head cauliflower, roughly chopped;
- 2 garlic cloves, minced;
- 1 onion, diced;
- 2 celery stalks, diced;
- 4 cups chicken stock;
- 1 cup coconut milk;
- 1¼ tsp. ground cumin;
- 1 tsp. ground turmeric;
- ½ tsp. ground coriander;
- fresh dill, to taste; (optional)
- Cooking fat;
- Sea salt and freshly ground black pepper;
Preparation
Melt some cooking fat in a large saucepan placed over a medium heat.
Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).
Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.
Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
Season to taste and serve garnished with fresh dill to taste.
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