As winter comes around, I become obsessed with soup. However, I am the queen of throwing things in a pot and hoping for the best. With that being said, I am guilty of rarely following recipes or writing things down.
So, I’ve just whipped up this (delicious) soup up and I’m writing it down before it is erased from my memory along with all the chemistry and uni work. I’m also just procrastinating hardcore.
Side note: Stock up on Cauliflowers right now if you live in Melbourne. Coles has them on special for $1.20, what a bargain!
Roast Cauliflower and Coconut Soup
2 tbsp oil, separated (I used rice bran)
1 large cauliflower, broken into little florets (keep all the leaves etc and throw them in the soup – no waste!)
1 large brown onion, diced
1 large knob of ginger, finely chopped
3 large tbsp mild curry paste (I like red)
1 tbsp cumin
2 small potatoes, washed and diced
1 handful of roasted cashews (optional but lovely)
1 tin light coconut milk (or full fat, I prefer the mild taste)
2-3 cups of water (or stock), depending how thick you like the soup
pinch of salt, to taste
1. Preheat the oven to 180 degrees fan forced.
2. Throw all the cauliflower florets into a roasting pan (or two) and drizzle with one tbsp of oil. Roast for 15 minutes, give them a shake and continue of another 10 minutes or so until they start to blacken.
3. Meanwhile, heat remaining oil in a large saucepan, add the onion and sauté for 2-3 minutes until soft and golden. Add the ginger and sauté for a further 1 minute.
4. Add the curry paste and cumin and sauté until aromatic (or until your sick of sautéing).
5. Once the cauliflower is roasted and smelling fab, add it to the saucepan with the chopped potato and the handful of cashews, and stir.
6. Add coconut milk and water and bring to the boil. Simmer for 15-20 minutes until the potato is soft.
7. Get out your stick blender and whiz it all up until it is nice and creamy. Taste and season. Serve with some crusty toast and butter and dip it in yo soup.