Curried Cauliflower Soup
1 onion ((diced))2 cloves garlic ((finely chopped or grated))1 thumb sized piece fresh ginger ((grated))1 cauliflower (florets removed and roughly chopped)1 tbsp curry powder1 litre vegetable stock ((made up with vegetable stock pots or cubes))200 ml coconut milk ((or a small tin))4 tbsp olive oil Preheat your oven to 220°C (Gas Mark 7)Coat the cauliflower florets in 2 tbsp of the olive oil and roast in the oven for 20 minutes (or until golden brown on the outside)In a large saucepan, heat the other 2 tbsp of olive oil and fry to onion for 5 minutes until see-through. Then, add the garlic, ginger and curry powder and fry for another 1-2 minutes over a low heat. Add the roasted cauliflower florets and stock and allow to simmer for about 10 minutes. Stir through the coconut milk and allow to heat
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