Spiced Ginger and Turmeric Soup with Chargrilled Cauliflower

Prep Time


Cook Time

20 min




400 400 ml Country Range Coconut Milk

2 2 tbsp Country Range Korma Curry Sauce

1/4 1/4 cauliflower

1 1 tsp Country Range Garlic Purée

1 1 inch fresh ginger

1 1 tsp turmeric

11 tbsp cooked quinoa

1 1 tbsp Country Range Olive-Pomace Oil

small bunch fresh coriander

Multiply by
  • 1Fry off the ginger and garlic in a frying pan with a little oil.
  • 2Add the korma sauce and turmeric.
  • 3Add the coconut milk and bring to the boil.
  • 4Cut the cauliflower into florets and char-grill on a griddle pan for a couple of minutes.
  • 5Pour the soup in to a bowl and top with the cauliflower.
  • 6Sprinkle the cooked quinoa and coriander leaves.
  • 7Add a squeeze of fresh lime juice and serve.