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Roast cauliflower, cumin and coconut milk soup
Summary Not available
Diet : Vegan
Total time : 1 hr
Check out this recipe
Roast cauliflower, cumin and coconut milk soup
Summary Not available
Person: 4
Calories: 187kcal
Materials
- 1 cauliflower head broken into florets
- 2 garlic cloves
- 1.5 tsp cumin seeds
- 1 tbsp flaked chillies
- 1 tbsp olive oil
- 200 ml Vegetable broth
- 200 coconut milk
- 1 tsp black pepper
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5
- Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil
- Roast for 25–30 minutes, or until golden
- Pour the stock and coconut milk into a large saucepan and bring to a simmer
- Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid
- Simmer very gently for 10 minutes
- Remove the soup from the heat and blitz using a stick blender until smooth
- Season to taste with salt and pepper
Notes
No extra notes
Nutrition
Calories: 187kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Sodium: 278mg | Potassium: 572mg | Fiber: 3g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 4mg