Curried zucchini and cauliflower soup

Heat peanut oil in pan, add onion, garlic, celery, cauliflower, zucchini and lime leaves, cook, stirring, 5 minutes. Add paste, cook, stirring, until fragrant. Stir in stock and coconut cream, simmer, uncovered, about 45 minutes or until vegetables are very soft; discard lime leaves; cool.

Blend or process soup and coriander leaves in batches until smooth. Return soup to pan with cream, simmer, uncovered, 5 minutes.

Shallow-fry leek in hot oil in batches until lightly browned and crisp; drain on absorbent paper. Serve soup sprinkled with crispy leek.

Serves 6 to 8.

Soup can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.