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Roasted cauliflower & coconut soup
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Cozy and comforting soup with rich, creamy and lightly spiced flavors. Simple to make, perfect for a quick and satisfying meal after a long day.
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
Instructions:
  • 1. Preheat your oven to 180°C/350ºF/gas 4. Peel and chop onions into 1cm wedges and trim then cut cauliflower into even-sized florets, including the leaves. Place in a roasting tray with unpeeled garlic, sprinkle with cinnamon and ras el hanout, season, and drizzle with olive oil. Toss to coat. Roast in the oven for 25-30 minutes until cooked through and slightly charred. Toast coconut flakes in the oven for 3-4 minutes. Remove garlic cloves, scrape veggies into a saucepan, and squeeze out garlic. Pour in coconut milk, add stock, bring to a gentle boil, then simmer for 5 minutes. Remove from heat, blend soup until smooth using a stick blender. Adjust seasoning if needed and top with toasted coconut flakes and a drizzle of chili oil before serving.

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