Why not try this recipe for roasted cauliflower and coconut soup

  • 45mins
  • 4-6
  • Easy


  • 2 onions
  • 600g cauliflower
  • 4 garlic cloves
  • 1tsp (heaped) ground cinnamon
  • 1tsp (heaped) ras el hanout (available in the spice section at most supermarkets)
  • Sea salt and freshly ground black pepper
  • Olive oil
  • A handful of unsweetened coconut flakes (available from Sainsbury's)
  • 400ml tin of reduced-fat coconut milk
  • 600ml vegetable stock
  • 2-3tbsp chilli oil


TO make the roasted cauliflower and coconut soup: Preheat your oven to 180C/gas 4.
Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout.
Season well, and drizzle everything with a good glug of olive oil. Toss it all together and pop into the oven for 25-30 minutes, until cooked through and a little charred.
Scatter the coconut flakes onto a small tray and pop into the oven for the last few minutes to toast – they should only need three to four minutes. When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan.
Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
Reduce the heat a little and simmer for five minutes, then remove from the heat.

Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick. Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.

From Georgie Hayden’s new book Stirring Slowly

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