- 3 tbsp of virgin coconut oil
- 5 shallotts, roughly chopped
- 3 celery sticks roughly chopped
- 5 garlic cloves, crushed
- 3 tsp of madras curry powder
- 1 ½ tsp of ground coriander
- 1 ½ tsp of ground cumin
- 1.2 litres of vegetable stock
- 1 ½ x 400ml cans of coconut milk
- 1.5kg cauliflower florets, roughly chopped
- 4-6 tbsp of coconut milk yoghurt
- Sea salt and freshly ground black pepper
- 1 ½ thick slices of bread, cut into 10mm cubes
- 1 ½ tbsp of rapeseed oil
- 1 ½ tsp of garlic granules
- Grated zest of 1 large lime
- Pre-heat the oven to 200ºC.
- Heat the coconut oil in a large pan on a medium heat. Add the shallots and celery and soften with a pinch of salt, for about five minutes, stirring occasionally.
- Add the garlic, curry powder, ground coriander and cumin and stir for about 30 seconds, until the aroma from the garlic and spices is released, then add the stock, coconut milk and cauliflower.
- Bring the soup to the boil, then reduce the heat, pop the lid on and simmer, stirring occasionally, until the cauliflower is tender, about 20 minutes.
- In the meantime, make the garlic croutons. Put the crouton ingredients plus a pinch of salt and pepper into a freezer bag, then seal the bag, shake it and turn it upside down to fully coat the cubes of bread in the oil and seasonings. Tip out onto a baking sheet and bake in the oven for about 50-60 minutes until crispy and golden. Remove from the oven and set aside to cool.
- Use a stick blender to blitz the soup until smooth, then season to taste.
- Serve the soup in individual bowls, topped with a dollop of the yoghurt and scattered with the croutons.
Recipe courtesy of Shivi Ramoutar for Rum Kitchen
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