Roast cauliflower, cumin and coconut milk soup
With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour. For this recipe you need a blender.
Ingredients
- Garlic2 კბილი
- cumin seeds1½ ჩაის-კოვზი
- chili flakes½ ჩაის-კოვზი
- Olive Oil1 სუფრის-კოვზი
- Vegetable stock500 ml
- Coconut milk400 ml
Instructions
3 steps- 1
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.
- 2
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.
- 3
Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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