**SPOILER ALERT**
This soup is delicious!
Ingredients. For Four.
1 Cauliflower
2 Fat Cloves of Garlic
Olive Oil
1tsp Fennel Seeds
1tsp Cumin Seeds
1tsp Dried Chilli Flakes
2tsp Turmeric Powder
1 Onion
500ml Vegetable Stock
1 Can Coconut Milk
Salt & Pepper
Method
1. Preheat oven to 200 degrees fan
2. Cut the cauliflower into chunks and pop into a bowl. Add a good glug of olive oil along with the fennel and cumin seeds, the chilli and turmeric powder and mix around to fully coat
3. Crush the garlic and add to a roasting tin along the the cauliflower, be sure to scrape of the seeds and oil out as well
4. Roast in the oven for 25 minutes, or until tender and starting to brown
5. Meanwhile, in a large soup pan, soften the chopped up onion with more olive oil and set aside
6. When the cauliflower is ready, add to the onion with the coconut milk and stock, stir together and bring to a gentle bubble
7. Using a hand whisk, blitz the whole thing to a smooth consistency, taste and season accordingly
8. Serve with even more olive oil and any delicious scraping of left over cauliflower scraps from the roasting tin
9. Enjoy!
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