Roasted Cauliflower, Coconut and Lime Soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Skip to ingredients
For roasting the veg
- 1 medium cauliflower head
- 2 shallots or 1 small onion
- 1 celery stalk
- 2 cloves garlic
- Olive oil
- Salt and pepper to season
For the soup
- 1 medium cauliflower head
- 2 shallots or 1 small onion
- 1 celery stalk
- 2 cloves garlic
- Olive oil
- Salt and pepper to season
- 1 can low fat coconut milk
- Juice of 1 lime
- 350ml chicken or vegetable stock
- 1 tsp turmeric
- Chilli flakes (amount to taste)
- Salt and pepper for seasoning
- Coriander leaves (amount to taste)
To garnish and serve
- 1 medium cauliflower head
- 2 shallots or 1 small onion
- 1 celery stalk
- 2 cloves garlic
- Olive oil
- Salt and pepper to season
- 1 can low fat coconut milk
- Juice of 1 lime
- 350ml chicken or vegetable stock
- 1 tsp turmeric
- Chilli flakes (amount to taste)
- Salt and pepper for seasoning
- Coriander leaves (amount to taste)
- Coriander leaves
- Chilli flakes
- Warm seeded role
Method
step 1
Chop the cauliflower, shallots, celery and garlic into chunks. Coat them in olive oil, salt and pepper. Add to a baking tray and roast at 180°c/ gas mark 4 for 35 minutes or until golden.step 2
Once the veg has roasted, remove from baking tray and add to a large saucepan on a medium heat. Stir in the coconut milk, chicken/ vegetable stock, turmeric and juice of one lime. Season with salt and pepper. Reduce to a low heat and simmer for a further 10 minutes stirring regularly.step 3
Take the ingredients off the heat and add everything to a blender. Blend until you have a smooth texture. Add a bit of water if too thick. Depending on your personal taste, add the chilli flakes and coriander leaves. Blend further to ensure these are mixed in well.step 4
Garnish with chilli flakes and coriander. Serve with a warm seeded roll and butter. And enjoy! Portions can be frozen.
