Cauliflower soup
Throw together this comforting and creamy cauliflower soup in just two simple steps. Serve with your choice of crusty bread for lunch or a light supper
Burmese sour vegetable soup
Serves 4
Easy
Prep:
Cook:
, plus soaking
Try serving this fragrant soup alongside a meatball curry, or add some blanched rice vermicelli noodles to make it a light meal on its own.
Skip to ingredients
- 1 large carrot
- 250g mooli
- 2 garlic clovesthinly sliced
- 1 onionthinly sliced
- 1 medium tomatodiced
- ½ tsp ground turmeric
- 50g tamarind pulp
- 150g spinachwashed
- splash of fish sauce(optional)
- 1 red bird’s-eye chillithinly sliced (seeds removed if you want less heat), to serve
- 1 limequartered, to serve
Nutrition: per serving
- kcal79
- fat1g
- saturates0.1g
- carbs15g
- sugars14g
- fibre2g
- protein3g
- salt0.7g
Method
step 1
Pour 1 litre of water into a large span. Slice the carrot and mooli into 1cm rounds and add to the pan along with the garlic, onion, tomato, turmeric and ½ tsp of salt. Put on the heat and bring to a simmer, and leave to cook uncovered for 20 mins until the vegetables are tender.
step 2
Meanwhile, soak the tamarind pulp in 100ml of hot water for 5 mins – this will loosen the pulp and enable you to separate the flesh from the seeds, releasing a tamarind extract. Strain the pulp and liquid over a bowl.
step 3
Add the tamarind extract to the soup bit by bit, adding more or less to suit your taste – it should be quite sour (we would probably add all of it). Season with a twist of black pepper then add the spinach to the pan until wilted. Finish with a splash of fish sauce, if you like.
step 4
Decant into bowls, top with a few slices of chilli and serve with a lime wedge for squeezing over.
