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Roasted and Curried Cauliflower Soup

Roasted and Curried Cauliflower Soup

A spicy and delightful vegetarian or vegan soup.

Course Main Course
Prep Time 1 hour
Servings 6
Author Jane Georgiades

Ingredients

  • 1 head cauliflower
  • 4 cloves garlic
  • 1 onion, sliced
  • 3 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp garam marsala
  • 1/4 tsp chilli flakes, or to taste
  • 1 tbsp oregano
  • 6-7 cups chicken or vegetable stock
  • 400 ml coconut cream

Instructions

  1. Roast cauliflower (dressed with a little olive oil) and garlic cloves (skin on) in oven at 200°C for half an hour until golden and softening.

  2. Add olive oil to a large soup pot and cook onion until it starts to soften. Then add cauliflower which you have chopped slightly. Also add garlic with skins removed. Add spices and stir to coat. Pour in stock and bring to the boil. Then simmer until soft. About 20 minutes.

  3. Blend the soup until smooth and stir in coconut cream. Heat gently then serve.