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Cauliflower soup with Korean spicing Add to ...

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


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


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.

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