Roasted Cauliflower and Coconut Soup
“Ok, this soup is suprisingly good.”
Bob (man who hates soup AND cauliflower)
Roasted Cauliflower and Coconut Soup
Adapted from Jamie Oliver’s recipe
Makes enough for 8 meals, when served as the main dish.
Ingredients
- 1 large head cauliflower
- 1 onion
- 4 cloves garlic
- 4 tsp Ras El Hanout (North African spice blend available online or at places that sell a large range of spices)
- 4 tbsp olive oil
- 1tsp turmeric (optional)
- 3-4 cups chicken or vegetable stock (depending how thick you like your soup)
- 1 400ml tin coconut milk
- Handful of roasted coconut chips
Instructions
- Preheat oven to 180°C
- Cut cauliflower in large florets
- Peel onion and cut in quarters
- Peel garlic and leave whole
- Place cauliflower, garlic and onion onto a baking tray and mix with olive oil, ras el hanout and tumeric
- Spread vegetables into a single layer and bake for 30-40 minutes until soft
- Pour roasted veg into a large pot and add stock
- Bring to boil for 5 minutes then add coconut milk and simmer for 10 minutes
- Turn heat off and use a stick blender to puree the soup until smooth (if you use a normal blender, see notes below)
- Top with sprinkle of coconut chips and serve
Notes:
If you use a normal blender with a lid, WAIT for soup to cool before before starting the blender else… kaboom).
Turmeric is optional depending on the blend of ras el hanout you are using. Some have more turmeric than others and if you do not have turmeric at home, don’t worry about it.
You can also use half a cauliflower and 1 large zucchini
