POLOKWANE – With winter right on our doorstep, soup season is approaching.
Soups are the perfect comfort food in winter and will not only fill your tummy but warm you up.
Ingredients
- 2 onions, peeled and quartered
- 650g cauliflower, cut into florets (don’t discard the stems)
- 4 cloves of garlic, unpeeled
- 45ml KNORR Creamy 1000 Island Salad Dressing
- 15ml olive oil
- pinch sugar
- Salt and Pepper to season
- 400ml tin of coconut milk
- 500ml warm vegetable stock
- Garnish:
- 2 cauliflower florets, broken into small pieces
- Oil for frying
- chives, chopped
Method
- Preheat the oven to 180 degrees C
- Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil
- Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise
- When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray
- Squeeze the garlic out of their peels and add to the saucepan
- Add the coconut milk and stock and bring to a boil
- Reduce the heat and simmer for 5 minutes
- Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick)
- Taste, adjust the seasoning if needed and keep warm
- Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown
- Serve the soup with the fried florets and chopped chives
This recipe was provided by What’s for Dinner.
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