As the weather gets colder, the cravings for comfort food increases somewhat. Thankfully this one hits the spot without hitting the waistline, with enough flavour to seriously impress you and any other gob you decide to feed it to.
The beauty of this recipe is you can make it as runny or thick as you desire. Personally I like it thick, you know? Also side note not to fret if it turns out looking like the contents of a babies diaper, what soup is ever aesthetically pleasing anyway? However if you don't want it looking that shade of unappealing green, feel free to add the kale fresh as a topper for your soup instead of adding it in the blending process.
YOU WILL NEED:
1 whole cauliflower
3 stalks of celery
5 button mushrooms
3 garlic cloves
Salt and pepper
1 can light coconut milk 375ml
2 cups of vegetable stock
1. Preheat oven to 200 degrees celsius.
2. Slice cauliflower long ways in slices 1cm wide (see picture) and place on baking tray that is lined with baking paper along with your cloves of garlic. Sprinkle paprika over cauliflower then drizzle with olive oil. Place in oven and bake for 20 minutes.
3. Heat frying pan with oil. When hot, add thinly sliced onion to pan and fry until onion goes clear.
4. Add chopped celery, carrot and mushrooms to the pan. Stir well before adding coconut milk, paprika, chilli flakes and salt and pepper. Let simmer for 10 minutes.
5. Place your vegetable stock into a big saucepan (big enough to fit all of your soup ingredients) and bring to the boil.
6. Add frypan contents and roasted cauliflower to your saucepan. Stir well until vegetables are tender.
7. Leave to cool before blending in a blender (depending on your prefered smoothness, blend until desired).
8. Serve into your bowl and top with your favourite toppings! (a few suggestions: coconut yoghurt, kale, roast cauliflower, salt and pepper or chilli flakes)