Serves: 4 | Prep Time: 20 mins | Cook Time: 30-60 mins

Ingredients:
– 1 large cauliflower, cut into florets
– 2 large garlic cloves
– 2 tsps of cumin
– 1 tbsp olive oil
– 600ml hot vegetable stock
– 400g tin coconut milk
– Salt and pepper to taste

Video recipe coming soon

Recipe:

1. Preheat the oven to 190^oC.  Mix the cauliflower and garlic together on a large baking tray, sprinkle with the chilli and drizzle with the oil. Roast for 25-30 minutes or until golden.
2. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes.
3. Remove the soup form the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.

Please find local suppliers of ingredients from this recipe by clicking the links below:

Local Fruit, Vegetables and Herbs

Local Oils and Vinegars

Local Salts and Spices Producers

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