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Roasted cauliflower & coconut soup
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
- 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
Stirring Slowly: Recipes to Restore & Revive
By Georgie Hayden
- Preheat your oven to 180°C/350ºF/gas 4.
- 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.
- 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.
- Toss it all together and pop into the oven for 25 to 30 minutes, until cooked through and a little charred.
- 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.
- 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.
- 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.
- Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.