Cauliflower And Coconut Soup

This recipe was adapted from Jamie Oliver's "Roasted Cauliflower & Coconut Soup"


Ingredients

  • 4 garlic cloves
  • 2 small onions
  • 600 grams cauliflower
  • 1 1/4 teaspoon ras el hanout
  • sea salt
  • freshly ground black pepper
  • 1/2 teaspoon cinnamon
  • 400 milliliters coconut milk
  • 600 milliliters chicken stock
  • coconut oil
  • 2 tablespoons chilli oil
  • handful toasted coconut flakes

Directions

  1. 1. Peel and cut the onions into wedges and trim then cut the cauliflower into even-sized florets.
  2. 2. Fry the garlic and onion in a pan with some coconut oil until soft.
  3. 3. Add the cauliflower florets, cinnamon, ras el hanout, and sea salt and black pepper to taste, and fry a couple of minutes more.
  4. 4. Pour in the coconut milk, add the stock, and gently bring to boil.
  5. 5. Reduce the heat and simmer for 5 minutes, then remove from the heat.
  6. 6. Using a blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.
  7. 7. Taste and adjust the seasoning, and serve topped with toasted coconut flakes and a drizzle of chili oil.

Notes

For ease, I'll sometimes steam the cauliflower, onions, and garlic in an InstaPot. Add about 125 milliliters of water to the pot, place the vegetables on a steam basket, and let them cook for 3 minutes on high pressure, and then pull the quick release. Remove the steam basket, add the spices, and proceed to follow the rest of the recipe.

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