Roast Cauliflower and Cumin Soup

Charmaine Lu -

  • 1 cauliflower, chopped
  • 2 garlic cloves
  • 1.5 tsp cumin seeds
  • Pinch of chilli flakes
  • 600ml veg stock
  • 400g tin of coconut milk
  • Preheat the oven to 180C, and scatter the cauliflower pieces, garlic cloves, cumin seeds and chilli flakes on a baking tray. Drizzle with oil and roast for 25 mins or until golden.
  • Add the stock and coconut milk to a large saucepan and bring to a gentle simmer. Squeeze the garlic from its skin and stir into the stock, followed by the roast cauliflower. Cook for 10 mins, then blend with a stick blender until very smooth. Season liberally, then serve with bread.
45 mins
4 serving