Roasted Curry Cauliflower and Coconut Soup
15m
prep time
50m
total time
Easy
level
10
ingredients
"This comforting low carb (keto) cauliflower soup features the great combination of curry and coconut flavours. It’s one for the meat-free followers, but if you aren’t vegan or vegetarian, use chicken stock in place of vegetable stock for more depth of flavour. You will notice I go a step further to initially roast the seasoned cauli florets which enhance the colour and overall flavour. Be sure to keep a few aside for a pretty presentation and a little texture!" - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 180°C/200°C (fan-assisted) and line a large baking tray with parchment paper.
Step 2
Trim the cauliflower florets into smaller, even-sized pieces and place into a large bowl. Drizzle over three-quarters of the olive oil and half the curry powder. Season with salt and pepper and toss well to evenly coat. Spread the florets out onto the tray and roast on the middle shelf of the oven for 20-22 minutes.
Step 3
Meanwhile, heat the remaining olive oil in a large, deep saucepan and fry the onion and garlic over medium heat until completely softened, approx. 7-8 minutes. Stir in the remaining curry powder, half the thyme sprigs, the vegetable stock, and most of the coconut milk, leaving just a little aside to use as a pretty garnish swirl (see Helping Hand Tip). Bring the mixture to a simmer.
Step 4
By this time, the cauliflower should have finished its time in the oven. Keep a few of the smaller roasted florets aside and keep warm; we will add them again later when serving. Tip the remaining roasted florets into the saucepan. Cover with a lid and leave to simmer on medium heat for 10-12 minutes, removing the lid in the last 2 minutes.
Step 5
Pick out and discard the thyme sprigs and use a hand blender right there in the pan to blitz the mixture to a smooth soup. Stir in the tamari and adjust the seasoning with pepper, and more tamari if you feel it needs a punchier, saltier kick.
Step 6
Ladle the soup between warm bowls and add the roasted florets you set aside earlier. These will add some texture to the soup. Drizzle in the remaining coconut milk and finish with the remaining picked thyme leaves.
- Ingredients
- Based on 4 servings
-
700g Cauliflower, cut into florets 1 x Sainsbury's Cauliflower -
4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L -
500ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g -
3 Garlic Cloves, peeled and finely chopped 1 x Sainsbury's Garlic -
400ml Coconut Milk 1 x Sainsbury's Coconut Milk 400ml -
4 Fresh Thyme Sprigs 1 x Sainsbury's Bunched Thyme 20g -
1 tbsp Curry Powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g -
1 Onion, peeled and finely chopped 1 x Sainsbury's Onions Loose -
1 tbsp Tamari 1 x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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