A really quick, easy, and very tasty Thai red curry cauliflower soup
With a parring knife cut out the core of a cauliflower head and then break down the florets with your fingers.
Put the cauliflower florets in a saucepan and add some cold tap water and a vegetable stock cube.
Put the saucepan on a hob and turn on the heat and get the water boiling. Maintain a gentle boil and cook until the cauliflower florets are easily penetrated by the tip of a sharp knife or a skewer.
While the cauliflower is cooking in vegetable stock, put a couple of tablespoons of whole peppercorns into a mortar and grind the peppercorns with a pestle.
Chop a whole bunch of coriander including the stalks.
When the cauliflower is cooked turn off the heat and add a tablespoon of Thai red curry paste, and then blend smoothly with a stick blender.
Add in the coriander and pepper leaving a little of each for the final garnish.
Blend in the coriander and pepper.
Transfer the soup to a bowl and garnish with coriander leaves and pepper.