Curried cauliflower soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/Fan 160°C/Gas

Step 2

Scatter the onion flakes on a baking tray, 1 trickle on the oil, give it a stir and season with salt.

Step 3

Bake for 5 minutes, or until the onion flakes are golden brown.

Step 4

Set aside to cool,

Step 5

In a large saucepan, melt the butter over a medium-low heat.

Step 6

Add the onion and garlic and sweat gently, stirring from time to time, for 10-15 minutes until soft.

Step 7

Sprinkle on the curry powder and cook, stirring, for 2-3 minutes,

Step 8

Now pour in 1 litre water and crumble in the stock cube.

Step 9

Bring to the boil and add the 3 cauliflower florets.

Step 10

Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.

Step 11

Stir in the coconut cream and cream cheese 4 until fully combined.

Step 12

Bring back to the boil then take the pan off the heat.

Step 13

Blitz with a stick blender, or in a jug blender or food processor.

Step 14

If you've time, pass the soup through a sieve into a clean pan at this point - this will give the soup an unbelievably silky and delicious texture.

Step 15

Warm gently and season to taste with salt and cayenne pepper.

Step 16

Ladle the soup into warmed bowls and scatter 6 over the toasted onion flakes, coriander, chilli and lime zest.