ROASTED CAULIFLOWER, COCONUT AND LIME SOUP

Roasted Cauliflower, Coconut and Lime Soup image

Provided by Cara Pereira

Time 1h

Yield Serves 5

Number Of Ingredients 35

Previous Next

1 medium cauliflower head
2 shallots or 1 small onion
1 celery stalk
2 cloves garlic
Olive oil
Salt and pepper to season
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)
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

Steps:

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.
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.
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.
Garnish with chilli flakes and coriander. Serve with a warm seeded roll and butter. And enjoy! Portions can be frozen.