CAULIFLOWER-SOUP

Curried cauliflower soup

  • Serves 4-6
  • Prep time: 15 mins | Cooking time: 45 mins

Soup is the ultimate cold weather comfort, and this lightly spiced cauliflower soup is a delicious vegetarian starter or main course! Garnished with sweet and spicy pumpkin seeds, coconut cream and a little fresh coriander, this quick soup is utterly moreish.

Ingredients

  • 1 cauliflower head, cut into florets

  • Olive oil

  • 1 brown onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 tsp mustard seeds

  • 1 Tbsp curry powder

  • 500ml vegetable stock

  • 1 x 400ml tin coconut cream

  • ¼ cup pumpkin seeds

  • ¼ tsp cayenne pepper

  • 2 Tbsp honey

  • ¼ cup toasted coconut chips

  • Fresh coriander, to garnish

Method

  1. Preheat your oven to 190 degrees celsius fan bake. Lay the cauliflower florets onto a roasting tray, then drizzle with olive oil and season with salt and pepper. Place into the oven and roast for 20-25 minutes or until golden brown, turning once halfway during cooking. Set aside.

  2. In a large pot, bring a drizzle of oil to a medium heat. Place the onion and garlic in the pot, and saute for 3-4 minutes or until the onions have started to become translucent. Stir in the mustard seeds and curry powder, and cook for a further 1-2 minutes.

  3. Add the roasted cauliflower to the pot. Stir to combine, then pour in the vegetable stock. Bring to a simmer, then stir in 450ml of the coconut cream.

  4. Puree the soup using a blender until smooth, then return to the pot and season to taste with salt and pepper.

  5. To make the sweet and spicy pumpkin seeds, toast the pumpkin seeds over a medium high heat in a frying pan. Add the cayenne and honey, then stir through and set aside to cool.