Roasted Cauliflower And Coconut Soup - Velvety Lightly Spiced Flavors
Even though the weather is warming up, its still pretty chilly and Im always in the mood for a nice bowl of comfort in a bowl soup. Cauliflower is a perfect ingredient for a soup, once cooked it blends into a velvety creaminess. This version is so much better. The Cauliflower is roasted, spiced and then cooked in Coconut milk before turning into a luscious soup studded with Peas and fresh Coriander.
Ingredients
| Cauliflower florets | 2 Cup (32 tbs) | |
| Turmeric powder | 1/2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Cumin powder | 1/2 Teaspoon | |
| Coconut milk | 3 Cup (48 tbs) | |
| Salt | To Taste | |
| Water | 1 Cup (16 tbs) | |
| Cooked peas | 1/2 Cup (8 tbs) | |
| Chopped coriander | 1/4 Cup (4 tbs) |
Directions
MAKING:
1.Roast the Cauliflower in a little bit of oil in a very hot pan.
2.When it starts to color and char, add the powdered spices.
3.Add a 1/2 cup of Coconut Milk and cook the florets.
4.When the milk is really thick, add the water and continue to cook.
5.Remove from the heat and cool.
6.Add the cooked Cauliflower into a blender with a little bit of the Coconut milk and pulse.
7.Add the rest of the Coconut milk and puree.
8.Add to a pot, add water as required, and bring to the boil.
9.Taste for salt and add salt to taste.
10.Finish with the Peas and Coriander.
SERVING:
11.Serve and enjoy!
Recipe Summary
