Curried Cauliflower Soup

Curried Cauliflower Soup

Serves 4

• 1 Tbsp Coconut oil 
• 1 White Onion, chopped
• 1 large Head Cauliflower (or 2 small heads), roughly chopped
• 1-2 Tbsp Curry Powder
• 1 stock cube or 1 tbsp bouillon stock.

1. Preheat oven to 180 degrees. Line a baking tray with parchment. Take 1/4 of the cauliflower and break it up into small florets. Spread it out on the tray and roast until golden (20-30 mins). Set aside to cool.
2. Heat a medium sized saucepan. Sauté the onion in 1 tbsp coconut oil for 1 - 2 minutes.
3. Add the curry powder (less or more for a stronger curry taste) & stir until well combined.
4. Add the remaining cauliflower, stir for 1-2 minutes.
5. Pour in cold water until the cauliflower is just covered. Add in the stock.
6. Cover, reduce heat and simmer for 15 minutes. The cauliflower should be soft when a knife is inserted.
7. Blend until smooth. 
8. Finely chop the chives and add them to the roasted cauliflower. Season with a pinch of salt & pepper.

To serve pour the hot soup into bowls and top with the roasted cauliflower & chives.