Ingredients
- 1 large cauliflower, cut into florets
- 3 tbsp olive oil or coconut oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp grated fresh ginger
- 800 ml hot vegetable stock
- 200 ml coconut milk
- Juice of ½ lemon
- Toasted almonds and parsley, to serve
Method
- Roast: heat the oven to 200°C (180°C fan). Toss the cauliflower with 2 tbsp of the oil, the spices and a pinch of salt. Roast for 25 minutes, until golden. Keep a few florets back to garnish.
- Soften: meanwhile, heat the remaining oil in a pan and cook the onion for 8 minutes. Add the garlic and ginger and cook for 1 minute.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Blend: add the roasted cauliflower and stock, simmer for 5 minutes, then blend until smooth. Stir in the coconut milk and lemon juice and season.
- Serve: top with the reserved florets, toasted almonds and parsley.
Why it's good for you: Cauliflower belongs to the cabbage family, whose sulphur-rich compounds support the liver's natural detoxification. It is also low in carbohydrate, making this soup ideal for a keto diet. Turmeric with black pepper and coconut fat makes a classic anti-inflammatory combination.
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