Roasted cauliflower soup with coconut milk

Name: Roasted cauliflower soup with coconut milk
Total time: 55 min
Cuisine: British
Ingredients: 1 large cauliflower, cut into florets; 3 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, peeled; 1 tsp ground cumin; 1 gluten free vegetable stock cube; 600ml boiling water; 200ml coconut milk; 0.5 tsp salt; 1 tsp smoked paprika

Roasted cauliflower gives this smooth, creamy soup a deep, toasty flavour. Dairy free and finished with coconut milk and smoked paprika.

Time55 min
LevelEasy
Costabout £0.95 a head
Oven210°C (190°C fan)

4 servings

Ingredients

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1large cauliflowercut into florets
3 tbspolive oil
1onionchopped
3garlic clovespeeled
1 tspground cumin
1gluten free vegetable stock cube
600 mlboiling water
200 mlcoconut milk
½ tspsalt
1 tspsmoked paprika

Method

1
Heat the oven to 210°C (190°C fan). Toss the cauliflower and garlic with 2 tbsp of the oil, the cumin and salt on a large tray. Roast for 30 minutes until golden at the edges.
30 min
2
Meanwhile, soften the onion in the remaining oil in a large pan for 8 minutes.
8 min
3
Add the roasted cauliflower and garlic, the stock cube and boiling water. Simmer for 10 minutes.
10 min
4
Blend until silky smooth, adding the coconut milk. Warm through gently.
5
Ladle into bowls and dust with smoked paprika.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.