1 x cauliflower(chop into bite-size florets). Biff stalk & leaves
1 x head of garlic (separate into individual cloves - removing excess outer layers of skin
Thumb size knob ginger - roughly chopped into 4 chunks (this is just to infuse some ginger flavour & warmth)
4 x tablespoons olive oil
1 x tablespoon curry powder
1 x tablespoon groundturmeric
1 xteaspoonblack pepper
Half x teaspoon red pepper chilli flakes
2 x cups coconut milk
2 x cups either chicken or veg stock
4 x tablespoonstomato paste
1 x teaspoon ground cumin
1 x teaspoon ground coriander
Lucky Taco Chilli Salt - season to taste whilst soup is cooking - you may want to add some more cracked black pepper too.
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Preheat your oven to 180ºc.
Place veges, garlic & ginger onto a large baking tray and toss with the oil, curry powder, salt, turmeric, black pepper, and red pepper chilli flakes.
Roast the veges for abour 30-40 mins until veges are soft inside and beginning to brown and crisp on the outside.
Remove veges from the oven and leave to cool. REMOVE & DISCARD GINGER.
Once veges have cooled, rummage through & squeeze all the garlicky goodness outta their paper skins (biff the skins) then add all ingredients from tray into a food processor & blitz (or use stick wand) with the coconut milk, stock & tomato paste. Blitz until no large chunks.
Pour mixture to a large pot. Add bay leaves, ground cumin & coriander & a shimmy of Lucky Taco Chilli Salt. Bring to the boil. Reduce heat, cover with lid & simmer for about 10 - 15 mins. Leave to cool slightly.
Taste! Taste! Taste! Does it need extra seasoning or a squeeze of lemon? You decide! I use a stick wand & give it a final blitz until smooth in the pot. Sometimes adding a little water if too thick - just tweak as to how you please.
I like a wee bitta fresh coriander on top - a sprinkle of any old cheese you have lay about the place & some toasted pumpkin seeds. Go wild! Add whatever you like! Enjoy the goodness!