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Creamy cauliflower coconut soup with crispy lentils and haloumi
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in velvety cauliflower coconut soup garnished with crunchy lentils and savory haloumi - a winter must-have!
Ingredients:
  • 1 large (about 700g) head cauliflower, cut into 3cm florets
  • 2 (about 250g) parsnips, cut into 2cm pieces
  • 1 brown onion, cut into wedges
  • 3 garlic cloves, skin on
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tsp garam masala
  • 1 tsp dried chilli flakes
  • 150g brussels sprouts, trimmed, leaves separated, cores halved
  • 500ml (2 cups) vegetable liquid stock
  • 400ml can coconut milk
  • Lemon wedges, to serve (optional)
  • 400g can brown lentils, rinsed, drained
  • 200g haloumi
  • 2 tsp mustard seeds
  • 1 tsp garam masala
Instructions:
  • Preheat oven to 200C/180C fan forced and line 2 large baking trays with baking paper. Spread cauliflower, parsnip, onion, and garlic on one of the trays, drizzle with 2 tbs oil, sprinkle with garam masala and chilli, then season. Roast for 25 minutes until vegetables are tender and golden. Set aside 3/4 cup cauliflower for serving, and peel garlic cloves, discarding skins.
  • Lay out the brussels sprouts on the tray. Drizzle with the last 1 tablespoon of oil. Season with your favorite spices. Mix everything together. Roast until lightly golden, about 5 minutes.
  • Puree cauliflower, parsnip, onion, and garlic in a blender until velvety. Pour into a large saucepan over medium heat, then mix in stock and 300ml coconut milk. Stir and cook for 5 minutes, or until heated through.
  • While your lentils and haloumi are being dried with a paper towel, heat oil in a large frying pan over high heat. Once hot, add lentils and cook for 3-4 minutes until the edges start to crisp up. Next, crumble the haloumi into the pan in small chunks and cook for another 3-4 minutes until golden. Finally, sprinkle in the mustard seeds and garam masala, cooking for 1 more minute until fragrant.
  • Serve the soup in bowls, swirl in remaining coconut milk, and garnish with reserved cauliflower, brussels sprouts, and crispy lentils. Optionally, accompany with lemon wedges.

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