Cauliflower and Coconut Soup with Lime and Garlic Croutons
Vegetarian or vegan friendly soup with Caribbean flavours
Servings: 6
Ingredients
- 3 tbsp virgin coconut oil
- 5 shallots roughly chopped
- 3 celery sticks roughly chopped
- 5 garlic cloves crushed
- 3 tsp Madras curry powder
- 11/2 tsp ground coriander
- 11/2 tsp ground cumin
- 1.2 litres vegetable stock
- 1 1/2 400ml tins coconut milk
- 1.5 kg cauliflower florets roughly chopped
- 6 tbsp Good coconut-milk yoghurt or thick Greek yoghurt
- salt and freshly ground pepper
- For Croutons:
- 1 1/2 thick slices bread cut into 10mm cubes
- 1 1/2 tbsp olive oil
- 1/3 tsp garlic granules
- 1 large lime zested
Instructions
- Heat coconut oil in a large pan on medium heat. Add shallots and celery and soften with a pinch of salt, soften around 5 minutes, stir occasionally.
- Add garlic curry powder, ground coriander and cumin and stir for 30 seconds until the aroma from the garlic and spices is released. Add stock, coconut milk and cauliflower and bring to the boil. Reduce heat, put on lid and simmer, stir occasionally, until the cauliflower is tender. Around 20 minutes.
- To make the garlic croutons, preheat oven to 200 C /Gas 6.
- Put crouton ingredients plus a pinch of salt and ground pepper into a freezer bag, seal and shake it very well to fully coat the cubes of bread in the oil and seasonings.
- Tip out onto a baking sheet and bake for 5-6 minutes until crispy and golden.
- Blitz the soup in a blender or with a stick blender until smooth. Season.
- Serve soup topped with a dollop of yoghurt and scattered with the croutons.