Roast cauliflower, cumin and coconut milk soup

Roast cauliflower, cumin and coconut milk soup
Summary Not available
Diet : Vegan
Total time : 1 hr
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Roast cauliflower, cumin and coconut milk soup

Summary Not available
Total Time1 hr
Course: Appetizer, Main Course, Soup
Cuisine: Indian
Diet: Vegan
Keyword: 30-60 min, Healthy Vegetarian Recipes
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
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