It's been a while between posting recipes and high time for a seasonal soup. I told my kids it's a 'curried' vegetable soup and they loved it.
1 cauliflower head
2 tbsp olive oil
3 cloves garlic
2 tsp cumin seeds
2 tsp curry powder
3C chicken or veggie stock
Parsley to garnish
Place cauliflower florets on a roasting tray. Toss with 1 tbsp of the oil.
Sprinkle with cumin seeds and curry powder.
Roast in 180c oven for 20 minutes.
Saute chopped onion and garlic in remaining olive oil until softened.
Add roast cauliflower and stock. Simmer for 20 minutes.
Blend with stick blender or in blender.
Serve with a dollop of yogurt and chopped parsley.
Savour the seasonal goodness of sulphur rich cauliflower- perfect for everyday & detox support.