A warming, spiced and full flavoured soup. I made this soup for my Dad who stocked up on cauliflower from the grocer and was looking for a recipe to use them up (a heads up they are very reasonable at the moment!). As I wrote in my last grocery list, I am not the biggest soup fan and usually opt for a more chunky style stew - but this is the exception! Roasting the cauliflower gives it a lovely richness and the coconut milk kicks it up a notch in creaminess. The gentle spices elevate this into so much more than your average cauliflower soup. Serve with some walnuts or pine nuts and a big hunk of focaccia. Make a big batch for lunch in the sun while it is still out.
Roasted Cauliflower and Coconut Soup
1 whole cauliflower
1 brown onion, finely diced 2 garlic cloves, diced
1 heaped tablespoon cumin 1 teaspoon cinnamon
1 tin coconut milk
125ml full fat milk
300ml water
Salt
Pepper
Olive Oil
Walnuts to serve
Preheat oven to 180 degrees.
Remove the leaves and core from your cauliflower. Chop florets roughly and place on a lined baking tray. Drizzle with a healthy amount of olive oil and toss with hands until cauliflower is well coated with oil.
Roast in oven for 20-30minutes until golden. Set aside to cool.
While the cooked cauliflower is resting take a large pot and add onions and garlic. Sauté over medium heat for around 10 minutes or. until soft, translucent and beginning to caramelise. Add cumin and cinnamon and stir through onion mix.
Add the cauliflower and stir to coat. Add the coconut milk and regular milk so it covers the cauliflower mixture. As the mixture cooks the cauliflower will begin to fall apart (this is good!). Add a little splash of your reserved water into the pot and cook all together and everything is cooked well. Continue to add water until soup is coming together as you stir.
Either use a stick blender, magi mix, nurtibullet - whatever you have and like to use for purees - to blend into a smooth consistency. If the soup is too thick, add some water. Tate and adjust with salt and pepper to taste.
Serve heated with a drizzle of olive oil an a handful of walnuts, I like some crumbled and some shaved on top.
