Curried Cauliflower and Garlic Soup

Golden, nourishing and wonderfully comforting, this creamy cauliflower soup is packed with warming flavour from our Garam Masala Spice Blend. Roasting the spiced cauliflower first brings out its natural sweetness, while apple adds a subtle fruity note and coconut milk creates a beautifully silky finish. Add a squeeze of fresh lime and your favourite crunchy garnishes, then serve with warm crusty bread for a cheerful bowlful of goodness.

Ingredients

• 1 large cauliflower, cut into florets
• 1 large red onion, roughly chopped
• 1 apple, cored and roughly chopped
• 6 garlic cloves, roughly chopped
• 1 thumb-sized piece of fresh ginger, peeled and grated
• 1 litre good-quality vegetable stock
• 200ml coconut milk
• Juice of 2 limes
• 2 tbsp Spice Kitchen Garam Masala Spice Blend
• 1 tsp Turmeric 
• 1 tbsp garlic granules
• 1 tsp salt
• 2 tsp black pepper
• 4 tbsp light olive oil

To garnish (optional)

• Pumpkin seeds
• Purple radish or purple radish microgreens
• Garlic chives
• Fresh coriander

Method

1. Preheat the oven to 200°C/180°C fan. Place the cauliflower florets in a large bowl and add 2 tablespoons of the olive oil, half of the Garam Masala, turmeric, garlic granules, salt and 1 teaspoon of the black pepper. Toss thoroughly until the cauliflower is evenly coated.
2. Spread the cauliflower across a large baking tray in a single layer. Roast for 20–25 minutes, or until tender and beginning to turn golden around the edges.
3. Meanwhile, warm the remaining 2 tablespoons of olive oil in a large saucepan over a medium heat. Add the onion, garlic, ginger and apple, then cook gently for 8–10 minutes until softened and wonderfully fragrant.
4. Add the roasted cauliflower to the saucepan, followed by the remaining Garam Masala and 1 teaspoon of black pepper. Pour in the vegetable stock and stir well.
5. Bring the soup to a gentle simmer and cook for 10 minutes, allowing all those lovely flavours to mingle.
6. Remove the pan from the heat and carefully blend the soup with a stick blender until smooth—or leave it with a little texture if you prefer.
7. Stir through the coconut milk and lime juice, then return the soup to a low heat until warmed through. If you would like a thinner consistency, add a little more stock or water. Taste and adjust the seasoning if needed.
8. Ladle into warm bowls, scatter over your chosen garnishes and serve with plenty of crusty bread.