Roast cauliflower, cumin and coconut milk soup

Summary Not available

  • 1 cauliflower (broken into florets)
  • 2 garlic cloves
  • 1.5 tsp cumin seeds
  • 1 tbsp flakes
  • 1 tbsp olive oil
  • 200 ml vegetable stock
  • 200 coconut milk
  • 1 tsp black pepper
  1. Preheat the oven to 190C/170C Fan/Gas 5

  2. 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

  3. Roast for 25–30 minutes, or until golden

  4. Pour the stock and coconut milk into a large saucepan and bring to a simmer

  5. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid

  6. Simmer very gently for 10 minutes

  7. Remove the soup from the heat and blitz using a stick blender until smooth

  8. Season to taste with salt and pepper

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *