It has to be said cauliflowers are pretty bland vegetables and I bet when you heard the words cauliflower soup you thought, yuk! Don’t click off straight away (please!) as this soup has delicious deep and spicy favours that are perfect for Autumn, you won’t want to miss.

You will Need 

One Cauliflower

One medium onion

1 tsp of oregano and thyme

A tin of coconut milk

1 tbsp of green Thai curry paste

1 Pint of vegetable stock

Salt and Pepper to taste

How to Make 

Break up your cauliflower and place on a roasting tray, drizzle with oil and grind over some pepper before placing in a pre-heated oven for 20 mins or until nicely roasted.

 

 

Dice some onions and fry with the herbs for 5 mins until soft, add the green Thai curry paste and stir for a couple of minutes. Add the coconut milk and bring to a gentle boil.

Reduce the heat and add in the roasted cauliflower and half the vegetable stock. gently simmer for 10 mins then turn off the heat and leave to cool.

Place the mixture in the blender and blend until smooth. Add the soup back into the pan and heat, the soup may be a little thick so gradually add the rest of the vegetable stock until the right consistency. Season to taste then serve with some chunky bread.

 

This soup is perfect for chilly autumn nights, it has a lovely kick to it and will hopefully make you see cauliflowers in a different light. If you make it, you know I want to see so tag me, use @i_heart_maggie  for Instagram or @IHeart_Maggie on twitter.

 Love Claire x