Category: Soups
Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Ingredients
Adjust Servings
-
Main Ingredients
- Mixing Ingredients
Instructions
- Roast the cauliflower in the oven at 200C (400F) until golden brown. Retain a few for garnish.
- In a pan, sauté the onions. Add garlic and fry until garlic small becomes less, but do not burn the garlic.
- Add spices to onion and fry for about one minute until the spices start to release their flavours.
- Add cauliflowers and vegetable stock, mixes lightly and then boil until the cauliflower is completely soft, about 10-15 minutes.
- Pour in to blender and blend until smooth.
- Return mixture to sauce pan and stir in coconut milk and stir in until fully combined. Add in the salt and adjust to taste (remember you can always add more, but you can't take it out)
Notes
This recipe is great if you have frozen cauliflower as the florets can roast straight from the freezer. Similarly, I've used minced garlic rather than fresh, substitute 3/4 tsp for each clove to get approximately the same amount. For the stock, you can make this with stock cubes, for each 200ml of stock I use one oxo/knorr cube.
So with one onion and some store cupboard items you can make this just as tasty.