Roasted Cauliflower, Leek and Coconut Soup

Preheat the oven & Prep the ingredients

• Preheat the oven to 180°C.
• Roughly chop the cauliflower, chop the stem too. Peel and chop the onion. Chop the carrots and leeks.
• Peel (use the back of the spoon for this) and grate the ginger. Peel and crush the garlic. Cut the lime into wedges.
• Make up the vegetable stock cube with 250ml boiling water per serving (so if you’re cooking for 4 people, you’ll need 1 litre).

Roast the cauliflower

• Place the cauliflower into a roasting tin, drizzle with some oil and season with salt. Roast the cauliflower for 30 minutes or until it’s soft and beginning to brown.

Make the soup

• While the cauliflower is roasting, heat a large saucepan over a medium heat. Add the butter and a dash of oil, let the butter melt.
• Add the onion and cook for 5 minutes. Add the leeks and carrots, cover the pan with a lid and leave to cook for 10 minutes, until both onion and carrots are soft.
• Add the ginger and garlic and fry for 1 minute until fragrant.
• Add the turmeric and Thai curry paste and cook for another minute.
• Pour in the stock and bring it to a boil, reduce the heat and gently simmer until the cauliflower is finished cooking.
• Once the cauliflower is cooked, add it to the soup (you can keep back a few pieces for garnishing at the end). Turn off the heat and let the soup cool for a few minutes, then add the coconut milk. Blend the soup using a stick blender or a food processor. Season to taste with salt and pepper.

Plate up

• Plate up the soup with a drizzle of chilli oil and a squeeze of lime. Enjoy!