Roasted cauliflower & coconut soup

Roasted cauliflower & coconut soup

Serves 4

DifficultyNot too tricky

Nutrition per serving

• Calories 317 16%

• Fat 23.8g 34%

• Saturates 11.1g 56%

• Sugars 12.9g 14%

• Salt 0.6g 10%

• Protein 7.6g 15%

• Carbs 18.3g 7%

• Fibre 6.6g -

Of an adult's reference intake

Ingredients

• 2 onions
• 600g cauliflower
• 4 cloves of garlic
• 1 heaped teaspoon ground cinnamon
• 1 heaped teaspoon ras el hanout
• olive oil
• 1 handful of unsweetened coconut flakes
• 1 x 400g tin of reduced-fat coconut milk
• 600ml vegetable stock
• 2-3 tablespoons chilli oil

Recipe From

Stirring Slowly: Recipes to Restore & Revive

By Georgie Hayden

Method

1. Preheat your oven to 180°C/350ºF/gas 4.
2. Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too.
3. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil.
4. Toss it all together and pop into the oven for 25 to 30 minutes, until cooked through and a little charred.
5. Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3 to 4 minutes.
6. When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
7. Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.
8. Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.