Spiced Roasted Cauliflower Soup
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 large cauliflower
- 2 onions
- 3 cloves garlic
- 2 teaspoons curry powder
- 2 tablespoons olive oil
- handful of flaked almonds
- handful of pumpkin seeds
- 400ml canned coconut milk
- 1.5 pints vegetable stock
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200°C fan / 425°F. In a large baking tray, toss together the cauliflower, onions, garlic, curry powder, olive oil, ½ teaspoon salt and some black pepper. Spread everything out in a single layer and roast for 20–25 minutes, until tender and deeply golden.
Step 2
While the cauliflower is cooking, tip the almonds and pumpkin seeds onto a small baking tray and place on a lower shelf in the oven for 5–6 minutes until golden. You’ll need to watch them carefully so that they don’t catch as the oven temperature is high.
Step 3
When the cauliflower is cooked, remove from the oven and allow to cool slightly. Then transfer the contents of the baking tray to a high-speed blender. Pour in the coconut milk and stock and blitz until completely smooth — it should be the consistency of double cream, so add a little more stock, if needed. Taste to check the seasoning and adjust as needed.
Step 4
Reheat the soup if necessary, then divide between bowls, scatter over the toasted nuts and seeds and drizzle with a little extra virgin olive oil. Serve with toasted sourdough.
Step 5
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