It may be getting sunnier but we still love to have a bowl of soup for lunch. I wondered as it got nearer to summer whether people would still order it off my weekly menu. Luckily they do, which means I make a bit extra for us to have over the next few days. Last weeks cauliflower & coconut was one of my favourite with its creamy texture and subtle spicy flavour. I served it with a toasted coconut flake and chilli seed sprinkle to add a bit of texture and heat to the dish.
There is still time to order off this weeks menu. The soup (Roasted Carrot with a Savoury Granola) is one I've made before and I had so many great comments about it I thought it was time to make it again. Many people told me they ate the savoury granola straight out of the pot before they even had the soup!
Ingredients: (serves 4)
x1 large cauliflower or x2 small (use stalk/leaves)
x3 cloves garlic, peeled
x1 tsp cinnamon
x2 tsp Ras el Hanout
x1 tin coconut milk
600ml vegetable or vegan stock
Salt & black pepper
x1 handful Coconut flakes
x1 tsp Chilli seeds
Pre-heat the oven to 180C. Chop the onions into quarters and the cauliflower and leaves if still attached into small bite size pieces. Place onto a roasting tray with the whole garlic cloves and sprinkle over the cinnamon, Ras el Hanout and a good coating of oil. Mix well before roasting for 20 minutes or until soft.
Once cooked, pour into a saucepan along with the coconut milk and stock. Bring to the boil and then remove from the heat. Blend the soup until smooth and creamy and season to taste.
Spread the coconut flakes out onto a baking tray and toast in the oven for a few minutes. Watch them really closely as they can quickly burn. Serve these on top of your soup along with a sprinkle of chilli seeds.