Roast Turmeric Cauliflower and Coconut Soup image

Recipe

Posted On: 01 December, 2017

Roast Turmeric Cauliflower and Coconut Soup


Summer is on it's way (kind of - we're over the hump, at least) but Feburary days still need a warming bowl of goodness. Try this little gem, made with some of natures most powerful ingredients!
Serves 4
Ingredients:
2tbs Vita Coco Coconut Oil
1 large Cauliflower (about 600g), broken into florets and stem roughly chopped.
2 carrots, peeled and cut into chunks
2 cloves of garlic, finely chopped or grated
Thumb size piece of ginger, grated.
1 red chilli, Deseeded and finely chopped
2 onions, finely chopped
2 sticks of celery, finely chopped
Small handful of coriander, Stalks finely chopped and leaves reserved.
2 tbs Turmeric
600ml Vita Coco Light Coconut Milk
300ml Vegetable Stock
Salt and Pepper
To serve:
2 Spring onions, finely sliced.
Coriander Leaves
Squeeze of lime
Olive oil
Method:
Preheat the oven to gas 6, 200°C, fan 180°C.

In a large shallow roasting tray add the coconut oil and place into the oven for 1-2 minutes until melted. Remove and add the cauliflower, carrots, turmeric and salt and pepper and mix together until everything is coated in the oil and turmeric.
Roast in the oven for 20-25 mins until the cauliflower is cooked through and a little charred.
In a large sauce pan, add 1tbs of coconut oil, the onions and celery and cook for 5 minutes until starting to soften. Now add the ginger, chilli, coriander stalks, and garlic and continue to cook on a medium heat for another 5 minutes until everything is softened. Remove the cauliflower and carrots from the oven once cooked and add to the saucepan with the onions. Now add the coconut milk and stock and simmer on a medium heat for 10 mins.
Blend together until smooth and creamy, adding a little more water if it’s a little thick.
Serve hot and top with the spring onion, coriander and lime juice.


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