Roast Curried Cauliflower Soup

Thu, 4 November 2021

Chef: Sinead Delahunty

Serves 5

Ingredients:

- 1 head of cauliflower, roughly cut into 8 pieces
- 1 white onion, peeled and cut into chunks
- 4 cloves garlic, leave in the skin
- 2 tsp coriander seeds or 1 tsp ground coriander
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 4 tbsp oil
- 750ml hot vegetable stock
- 1 x 400g tin butter beans, drained and rinsed

Method:

1. Preheat the oven to 200°C/180°C fan/400°F.
2. Place all the vegetables and spices into a large high sided roasting tray.
3. Add the oil and stir well together until combined.
4. Roast in the oven for 30 minutes or until cooked through.
5. Place all the roasted vegetables into a large saucepan. Remove the skin from the garlic by squeezing the soft garlic centre through the skin Pour over the vegetable stock and beans and bring to a rapid boil. Return to a simmer and cook for 5 minutes.
6. Blend to your preferred soup consistency.

Serve with some of some bread on the side