Spiced Cauliflower Soup
Velvety spiced cauliflower soup roasted with curry powder, onions, and garlic, blended with light coconut milk and vegetable stock. Topped with toasted almonds and pumpkin seeds for crunch.
Ingredients
- 2 lbs. (900g) cauliflower, cut into small florets, stalk roughly chopped
- 2 onions, sliced
- 3 cloves garlic, sliced
- 2 tsp. curry powder
- 2 oz. (50g) flaked almonds
- 2 oz. (50g) pumpkin seeds
- 1 can (13.5 fl oz / 400ml) coconut milk, light
- 27 fl oz. (800ml) vegetable stock
Instructions
- Preheat the oven to 425°F (200°C).
- On a large baking tray, toss the cauliflower, onions, garlic, curry powder, 2 tbsp olive oil, ½ tsp sea salt, and black pepper. Spread out in a single layer and roast for 20-25 minutes, or until tender and deeply golden.
- While the vegetables roast, place the almonds and pumpkin seeds on a small tray and toast in the lower part of the oven for 5-6 minutes.
- Once the cauliflower is cooked, let it cool slightly. Transfer all roasted vegetables to a high-speed blender.
- Add the coconut milk and vegetable stock. Blend until completely smooth. Adjust consistency by adding a little more stock if needed. Taste and adjust seasoning with more salt or pepper, if needed.
- Reheat the soup gently, then divide between bowls. Top with toasted almonds and pumpkin seeds. Drizzle with a little extra virgin olive oil before serving.
Nutrition
Serving: 1serveCalories: 409kcalCarbohydrates: 24gProtein: 13gFat: 29g
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