Another great soup recipe from Jack at Smoke and Thyme. This one combines the warm, nutty flavour of roasted cauliflower with a curry oil made with pungent and aromatic Indian spices, and will spirit you off to warmer climes even in the depths of a very British winter. Serves 4-6
What you need:
- 1 whole cauliflower
- About 200ml of neutral oil (eg rapeseed or sunflower oil)
- 4 cloves of garlic, crushed
- 1 thumb sized piece of fresh turmeric, finely diced (or 1 tbsp turmeric powder)
- 1 thumb sized piece of fresh ginger, finely diced (or 2 tsp ginger powder)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp onion seed
- 1 tsp paprika
- 1 can of coconut milk
What to do:
- Preheat oven to 180C.
- Discard leaves from the cauliflower and cut or break off the florets. Dice the thick white stem into ~1cm cubes. Drizzle a little oil all over the cauliflower and roast in the oven for 30-40 minutes or until golden brown all over.
- Meanwhile, put all the spices, garlic, ginger turmeric and 100ml of oil into a small saucepan set over a very low heat for 20 minutes, or until the oil takes on the flavour of the spices. Remove from the heat and set aside to cool.
- Once cooked, transfer the cauliflower to a saucepan, add 250ml of stock or water and simmer on a low heat, turning occasionally, until the cauliflower is tender enough to be crushed by a fork (10-15 minutes).
- Transfer the cauliflower and its liquid to a blender/food processor. Strain the curry oil through a fine sieve and add to the blender. While the motor is running, pour in the coconut milk gradually, stopping when the desired consistency of soup is achieved.