Roasted Cauliflower Coconat Soup
Cauliflower is in everywhere. In pizza crust, sides of a main, babies mashed… As it’s December, Cauliflower is one of the best vegetable with its nutrients and high fiber intake.
If you are bored of classic vegetable soups, let’s try this roasted cauliflower and coconat soup.
Ingredients:
1 cauliflower
2 garlic cloves
* 1½ tsp cumin seeds
* big pinch dried red chilli flakes (optional)
* 1 tbsp olive oil
* 600ml/20fl oz hot vegetable stock
* 1 x 400g tin coconut milk
* salt and freshly ground black pepper.
Instructions:
1. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden.
2. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes.
3. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.