This soup is very creamy and benefits from some lovely fresh and textural toppings. The soups itself is easy and the flavour is mostly from the roasting of the cauliflower with a bit of spice. I added cashews to make it creamy but I’m not sure the were needed, so they are optional.
Topping suggestions below.
Serves 3-4 depending on hungry you are and what your toppings are.
1 small - meduim cauli - cut into florets
1 onion, cut into wedges
2-3 tsp curry powder
1 tsp turmeric
2 T coconut oil or another oil
3cm thumb ginger, finely grated
2-3 cloves garlic, finely grated
1 tin coconut milk
750ml vege stock
½ cup cashews (optional)
Squeeze lemon to balance
Greens, an egg, something crunchy, a dollop of yoghurt, chilli, roast pumpkin, leftover rice, extra roast cauli, kraut, pan fried tofu etc…
Toss the cauliflower, onion and curry powder with a couple of glugs of olive oil on a large tray. Roast for 30 minutes at 180 fan.
Meanwhile heat the coconut oil in a large pot and sizzle the ginger and garlic until fragrant. Add in the coconut milk, cashews if using. Deglaze the tray of roasted cauli with some of the vegetable stock, scrapping up all of the spices. Tip into the pot along with the vegetable stock and simmer for 20 minutes. Season and blend until smooth and add more stock until the consistency is to your liking. Add lemon juice to taste.
I ate this with sauteed kale, chilli and cashews one time. Then the next time I sauteed greens and chopped broccoli and added an egg and some green chilli with a squeeze of lime and then a dollop of yoghurt. Yum.