Roast cauliflower, cumin and coconut milk soup

Ingredients

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The following ingredients have 4 Servings

• 1 large cauliflower, broken into florets
• 2 fat garlic cloves
• 1½ tsp cumin seeds
• big pinch dried red chilli flakes (optional)
• 1 tbsp olive oil
• 600ml/20fl oz hot vegetable stock
• 1 x 400g tin coconut milk
• salt and freshly ground black pepper

Instruction

• Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden.
• Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes.
• Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.