One Pot Fragrant Coconut & Cauliflower Soup With Chilli Butter

Boil a full kettle

Peel and chop your brown onion[s] into wedges

Crush your garlic open by squashing it with the side of a knife and discard the skin

Peel (scrape the skin off with a teaspoon) and roughly slice your ginger

Top, tail and slice your carrot[s] into discs

Slice your potato[es] (skins on) into discs

Cut your cauliflower[s] into small florets

Heat a large, wide-based pot with a lid, with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion, sliced ginger and crushed garlic and cook for 2-3 mins or until starting to soften

Once starting to soften, add your ground turmeric and cook for 30 secs or until fragrant

Once fragrant, reduce the heat to medium and add your tamarind paste and your soy sauce

Add your chopped carrot, sliced potato and cauliflower florets and give everything a good mix up

Add your vegetable stock mix with 700ml [1L] [1.2L] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-22 min or until the veg and potato is softened – this is your soup base

Meanwhile, add a generous knob of butter to a small heatproof bowl

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Once the butter is melted, add your sriracha (can't handle the heat? Go easy!) and give a good mix up – this is your chilli butter

Once the soup base is ready, remove the pot from the heat and add your cultured coconut, a generous squeeze of lime juice and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add a generous pinch of pepper and blitz with a (stick) blender until smooth

Taste for seasoning, adding more salt and pepper if needed – this is your coconut & cauliflower soup

Cut the remaining lime into 1 wedge per person

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through