In honour of The Social Network, this low-fat, low-calorie, spicy soup will keep your profile in good shape (and it has a lot of bite). Serve in mugs with a breadstick stirrer. If Korean chili paste is unavailable, 2 teaspoons miso and 1 teaspoon Asian chili sauce works well; otherwise, just use hot sauce.
Servings: 6
Ingredients
6 cups cauliflower florets
1 cup chopped onions
½ cup peeled and diced potatoes
2 teaspoons Korean chili paste
2 cups milk
2 cups chicken stock
Salt and freshly ground pepper
2 tablespoons chopped coriander
Method
Combine cauliflower, onions, potatoes, chili paste, milk and stock in a pot over high heat. Bring to boil, reduce heat to low and simmer, covered, for 20 minutes or until cauliflower and potatoes are soft. Purée with a stick blender until smooth. If too thick, add a little more milk. Season well with salt and pepper and reheat when needed. Garnish with chopped coriander.
Lucy Waverman