I have never been a big fan of lunch, call me weird but it's just a meal that I am very uninspired by. I really don't like to go out for lunch either. If I am going to splurge on a meal it's going to be brunch or dinner. However, everyone has to eat and now that I have been making a conscious effort to have more than just a snack for lunch I realize how much my energy levels change throughout the afternoon.
I had never really made soup before. My dad's minestrone is something I grew up eating and he still saves me a pot of it even after moving out. So making soup seemed a little daunting since I had his 'famous' minestrone to live up to (I will try to get some semblance of a recipe for you guys next time I am home). I decided to try my hand and making soup before moving to Tofino and decided this Cauliflower Coconut Soup by Jamie Oliver would be a good first try.
- 2 onions
- 1 large cauliflower
- 4 cloves of garlic
- 1 tsp cinnamon
- 1 tsp of ras el hanout (I did not have this so I used curry powder)
- olive oil
- 1 handful of unsweetened coconut flakes (I did not use these because I don't like the texture, unless it's in my granola)
- 1 tin of coconut milk
- 2 1/2 cups of vegetable stock
- 2-3 tbsp of chilli oil (I did not use this, I added chilli flakes instead)
Preheat oven to 350 degrees F. Chop onions and cauliflower. Place it all in a roasting tray and add unpeeled garlic cloves. Sprinkle with cinnamon and curry powder and drizzle with olive oil. Bake for 25-30 minutes, until cooked through and a little charred. Remove from oven and remove garlic gloves. Toss everything into large pot on stove top and squeeze garlic out of its skin and throw it in the pot too. Pour in the coconut milk, then the stock and gently bring to boil. Reduce the heat and let simmer for 5 minutes, then remove from heat. Using a hand blender, blend the soup until creamy and smooth. If it is too thick add more water. Taste and add seasoning if you need to. Then serve hot and enjoy. You can top it with a basil leaf like I did, or coconut flakes and chilli oil. Enjoy!