You might remember, a couple of weeks ago I posted a recipe for Spiced Roasted Cauliflower. After an afternoon of roasting and photographing cauliflower, this soup was born.
I ate a whole lot of soup during the winter and while most weeks I find it difficult to deviate from my favourite red lentil soup, sometimes I do feel the need for a change.
Soup is one of my favourite go to meals during the week. I love to make a big pot over the weekend so I have some healthy dinners waiting for me when I get home from a busy day. Lately I’ve been going to bed quite early, so a simple and healthy meal is just what I need.
This soup is thick and creamy and packed full of healthy ingredients.
- 1 cauliflower, roasted
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 2.5 tablespoons coconut oil (or your favourite oil)
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cumin
- 1 tablespoon coriander
- ½ teaspoon turmeric
- 1 cup yellow split peas, rinsed
- 4 cups vegetable stock
- 1 cup coconut milk
- Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit
- Remove outer leaves from cauliflower
- Chop cauliflower into pieces and place on a baking tray lined with tin foil or baking paper
- Coat the cauliflower in the coconut oil, curry powder and garam masala
- Roast for 30 mins
- Add onion, garlic and ginger to a large pot with a little oil and fry until onion begins to turn translucent
- Add cumin, coriander and turmeric to the pot with the onions and cook for a couple of minutes
- Add split peas and stock to the pot and simmer for around 40 minutes or until slit peas have started to break down and soften
- Add coconut milk and simmer for a further 10 minutes
- Add cauliflower and the rest of the ingredients to blender and blend until completely smooth.