Cauliflower Cumin Coconut Soup | Creamy, Fragrant & a Little Exotic

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

cauliflower

💰Cheaper: broccoli

Broccoli is a less expensive alternative with a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

vegetable broth

💰Cheaper: water with seasoning

Using seasoned water can be a cost-effective substitute.

Preheat the oven to 180 Celsius.

Chop the cauliflower into manageable chunks.

Lightly grease a baking sheet with olive oil.

Place the cauliflower chunks onto the baking sheet.

Break the garlic cloves off and place them on the baking sheet without peeling.

Spritz the cauliflower and garlic with more olive oil to coat.

Sprinkle black pepper and chili flakes over the vegetables to taste.

Scatter about 1.5 teaspoons of cumin seeds over the vegetables.

Roast the vegetables in the oven for about 25-30 minutes.

After 30 minutes, remove the vegetables from the oven.

Heat a pan on the stove and add pre-warmed vegetable stock.

Add the roasted cauliflower to the stock.

Squeeze the roasted garlic cloves out of their skins into the pot.

Add the leftover cumin seeds and chili flakes from the baking sheet into the pot.

Add the lemongrass stalks to the pot.

Pour in a 400 ml can of coconut milk and stir everything together.

Bring the mixture to a boil, then reduce to a gentle simmer for about 10-15 minutes.

Remove the lemongrass stalks from the pot after simmering.

Blend the soup using a stick blender until smooth.

Taste the soup and adjust seasoning, adding a sprinkle of salt if desired.

Serve the soup topped with garnishes like spring onions, coriander, parsley, or dried onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary