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