Roast Cauliflower Soup

Autumn is here, so it’s time for soup! The first of many over the next couple months.

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Step 1

Preheat oven to 375 degrees. Place cauliflower florets onto a large parchment lined baking tray. Season with 1 tbsp of the curry powder, dried coriander, and salt to taste. Drizzle with olive oil, and toss to coat cauliflower. Roast for 20-25 minutes or until cauliflower is slightly charred.

Step 2

While the cauliflower is roasting, heat a pot over medium heat. Add onion and cook for 10 minutes until soft and slightly golden. Stir in garlic and chili, followed by remaining curry powder and a bay leaf, and cook for 2 minutes until fragrant. Add in 250ml of the vegetable stock and chopped potatoes. Simmer for 10 minutes until potato has softened.

Step 3

Once the cauliflower is finished, add to the pot along with remaining stock. Simmer for 10 more minutes, then blend until smooth.

Step 4

Add more stock if you want to thin it out, then season with sea salt and serve with a drizzle of olive oil, fresh parsley and a piece of hot buttered toast.