Cauliflower & Ginger Soup to battle the autumn chill
Thyme and coconut milk add a silky smooth finish to this seasonal comfort food
Cauliflower & Ginger Soup
This soup is so comforting. The thyme and fresh ginger perfectly season the creamy cauliflower and it's gorgeously smooth from the silky coconut milk. Keep some of the outer leaves for roasting, they make the best crispy topping alongside the toasted walnuts.
Serves 4. Gluten free, dairy free, vegan- & paleo-friendly.
1 large cauliflower (approx. 1kg)
Thumb-size piece of ginger (approx. 15g)
3 cloves garlic
1 white onion
Handful fresh thyme
800ml vegetable stock
150ml-200ml coconut milk
Coarse salt & pepper
Handful of walnuts, to serve
Preheat oven to 200˚C. Wash the cauliflower and chop it into small florets. Lay them out on a baking tray with a few of the outer leaves and the garlic cloves, still in their skins. Drizzle a little olive oil all over and sprinkle with a pinch of coarse salt and pepper. Roast for 35 minutes until the cauliflower is starting to crisp.
Dice the onion and peel and grate the ginger. Add a tablespoon of olive oil to a large pot followed by the onion and ginger. Pinch the thyme leaves from their stalks and add them in too, tossing everything together. Cook for a few minutes until the onion is soft.
Add the roasted cauliflower florets to the pot and squeeze the roasted garlic from its skin into the pot. Toss everything and add a little more salt and pepper. Pour in the stock and let it all come to a simmer. Simmer for about 5 minutes, then liquidise until smooth. Stir in the coconut milk.
Toast some walnuts in a pan on medium heat. Serve the soup with the walnuts sprinkled on top with some of the crispy cauliflower leaves.