Cauliflower & Coconut Soup

A deliciously creamy soup suitable for vegans.

Ingredients

1 large head cauliflower

2 cups water

450 ml coconut milk

1 tsp ground turmeric

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp white pepper

Method

1.  Preheat oven to 190°C. Line a baking tray with baking paper. Chop cauliflower into bite sized pieces. Place 1/2 cauliflower onto baking tray, drizzle with olive oil, toss to coat, spread in a single layer. Roast for 20-25 minutes or until golden.

2.  Place remaining cauliflower in a large pan. Add the water, coconut milk, turmeric, ginger, salt & pepper, stir to combine. Bring to a simmer over a medium/high heat. Reduce heat to low/med, cover and simmer until tender, about 20-25 minutes.

3.  Meanwhile, when done, remove cauliflower from oven, add to soup pan, remove from heat and cool slightly.

4.  Using a blender, blend in batches until smooth and creamy. Season to taste.

Enjoy