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Roasted Cauliflower and Coconut Soup

Delicious simplicity from Stirring Slowly by Georgina Hayden,

45 6
Roasted Cauliflower and Coconut Soup | DonalSkehan.com, Delicious simplicity from Stirring Slowly by Georgina Hayden,

light-meals

Roasted Cauliflower and Coconut Soup

Delicious simplicity from Stirring Slowly by Georgina Hayden,

Wednesday, July 20, 2016

2 onions

600g cauliflower

4 garlic cloves

1 heaped tsp ground cinnamon

1 heaped tsp ras el hanout

sea salt and freshly ground blackpepper

olive oil

a handful of unsweetened coconut flakes

1 x 400ml tin of reduced-fat coconut milk

600ml vegetable stock

2-3 tbsp chilli oil

Roasting tray

Large saucepan

Stick blender

 

45 mins
Serves 6

We adore this soup at home and make it often after work, when we are a little tired and just want to curl up with a bowl of something warming. It’s easy to do, doesn’t need much attention, and is rich, lightly spiced and deliciously creamy. © Extracted from Stirring Slowly by Georgina Hayden, published by Square Peg – £20.

Preheat your oven to 180°C/350°F/ Gas Mark 4.
Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil. Toss it all together and pop into the oven for 25–30 minutes, until cooked through and a little charred.
Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3–4 minutes.
When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick. Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.
45 mins
Serves 6

Ingredients

2 onions

600g cauliflower

4 garlic cloves

1 heaped tsp ground cinnamon

1 heaped tsp ras el hanout

sea salt and freshly ground blackpepper

olive oil

a handful of unsweetened coconut flakes

1 x 400ml tin of reduced-fat coconut milk

600ml vegetable stock

2-3 tbsp chilli oil

You'll Need

Roasting tray

Large saucepan

Stick blender

 

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