Ingredients

For the soup:

• 4 tbsp rapeseed oil
• 1 head of cauliflower
• 2 tbsp rapeseed oil
• 1 large onion, chopped
• 3 tbsp curry powder
• 1 jalapeno, chopped
• 1/2 lemon zest
• 500ml vegetable stock
• 1 can coconut milk (400ml)
• salt & pepper

For the garnish:

• Chopped chilli
• Natural yogurt
• Fresh parsley

Tools

• Triblade Hand Blender

Method

1. Preheat your oven to 190C/170C fan.
2. Prepare the cauliflower by removing the stalk and cutting the florets in half.
3. Toss in 4 tbsp of oil and place on a baking tray and pop this into the oven for 15-20 minutes or until the edges of the cauliflower begin to char.
4. Keep a few small florets back to garnish the soup.
5. Into a large pot, add the 2 tbsp of oil and the onion and cook on a low heat until the onion softens.
6. To this add the jalapeno and curry powder and cook for a few more minutes.
7. Add the lemon zest, vegetable stock and coconut milk and bring to a boil.
8. To this hot base, add the charred cauliflower and cook for a further 5 minutes.
9. Using the Kenwood hand blender, remove the soup from the heat and blitz until you are left with a beautiful smooth consistency.
10. Add salt and pepper to taste and you can adjust the consistency by adding more vegetable stock if you prefer a thinner soup.