Roasted Cauliflower Soup (LC)
Ingredients
1 tsp olive oil
1 tsp water
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
Sprinkle of black pepper
150g cauliflower, chopped into florets
½ small onion, cut into chunks
½ celery stick, cut into chunks
½ vegetable stock cube (low sodium)
220ml boiling water
80ml tinned coconut milk
1 tbsp full-fat Greek yoghurt
Instructions:
Preheat the oven to 220 °C / 200 °C Fan (425 °F) Gas 7.
Add the oil, 1 tsp water, cumin, coriander, turmeric and black pepper to a large bowl and mix well.
Add the cauliflower, onion and celery and mix well to coat the vegetables in the spices.
Arrange the vegetables on a baking tray in a single layer.
Cook for 25-30 minutes or until the cauliflower is tender and caramelised on the edges, tossing halfway.
Once the vegetables are cooked, transfer them into a large saucepan (reserve one or two cauliflower florets for garnish).
Add the stock cube, boiling water and coconut milk. Cover and simmer for 15-20 minutes.
Leave to cool slightly, carefully pour into a food blender and blitz until smooth (add a little more water if too thick).
Serve garnished with the reserved cauliflower and the Greek yoghurt.
Top Tip
A portion of protein should be served on the side or stirred into the soup. If using Greek yoghurt, decrease the amount already used in soup. A smoothie, 1-2 boiled eggs or any type of meat / fish / vegetarian alternatives would work well.
