22nd January 2018
A delicately spiced, deliciously warming, creamy yet virtuous soup that’s perfect to ward off the January Blues. Roasting the cauli brings out so much more flavour to this humble, often boring veg, and pairing it with the North African spice mix Ras El Hanout works a tasty treat. Cauli roasted this way is a delicious veggie side dish in itself, please do try it, as well as of course this soup. Ras el hanout can be easily found now at all major supermarkets and spice shops.
Happy Soup Days, Louisa
INGREDIENTS
2 onions or leeks, or one of each
1 medium cauliflower, 600 – 700g
4 cloves of garlic, unpeeled
2 tablespoons olive oil
3 teaspoons ras el hanout spice mix
salt and pepper
1 x 400g tin coconut milk
750ml veggie stock (I use Marigold low salt)
coconut and more ras el hanout to serve, optional
METHOD
- Preheat your oven to 200c/180c fan.
- Peel and cut the onion or well washed leeks into wedges or chunks. Trim most of the outer leaves of the cauli, but do leave a few leaves. Cut into even sized florets.
- Place the cauli, onions or leek into a large roasting tray with the unpeeled garlic cloves. Rub the olive oil, ras el hanout and a generous pinch each of salt and pepper to the veggies. Place in the oven for 20 minutes until slightly charred and just about tender, tossing about half way through.
- When the veg are cooked remove the garlic cloves and scrape all the veggies into a large saucepan/stock pot. Squeeze out the garlic flesh and add to the veggies along with the coconut milk and veggie stock.
- Bring the soup to a simmer and cook for about 5 minutes until the veggies are very tender.
- Take off the heat and blitz until smooth in a liquidiser or with a hand held stick blender. Add more water or stock for a thinner soup. Season with more salt and pepper until you are happy with the flavour.
- Serve with coconut flakes on top and more ras el hanout if you wish. A drizzle of chilli oil would be delicious too.
