Roast cauliflower, cumin and coconut milk soup
With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour.
For this recipe you need a blender.
By Becca Spry
Ingredients
- 1 large cauliflower, broken into florets
- 2 fat garlic cloves
- 1½ tsp cumin seeds
- big pinch dried red chilli flakes (optional)
- 1 tbsp olive oil
- 600ml/20fl oz hot vegetable stock
- 1 x 400g tin coconut milk
- salt and freshly ground black pepper
Method
Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden.
Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes.
Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
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