Cooking time: 30-40 mins
2 celery stalks
2 banana shallots
3 garlic cloves
2 vegetarian stock pots
2g dried garlic granules
5g fresh thyme
1 green chilli
5g madras curry powder
5g ground cumin
1 sourdough roll
rapeseed/olive oil salt, black pepper
Method:1. Prep ingredients Preheat the oven to 200C/fan 180/fan 6. Fill your kettle with water and boil. Halve, peel and roughly chop the shallots. Peel and finely chop the garlic. Finely slice the celery stalks crosswise. Combine 800ml boiling water with the stock pots, stir to dissolve. Separate the cauliflower florets and roughly chop the stalk.
2. Cook soup base Heat 2tbsp olive oil in a large saucepan on a medium heat. Add the shallots and celery, soften with a pinch of salt for 4-5mins, stirring occasionally. Add the spices and garlic cook for a further 30 seconds until fragrant.
3. Continue cooking soup Add the stock, coconut milk and cauliflower. Cover partially with a lid, bring to a boil, turn down the heat and simmer for 20mins until the cauliflower is tender.
4. Make croutons Meanwhile, cut the bread into 2.5cm cubes. Zest both the limes then cut both in half. Transfer the cubes to a baking tray, drizzle over the 1tbsp of oil, the garlic granules, lime zest and a pinch of salt and pepper. Mix well and pop in the oven for 7-8mins until golden. Remove from the oven and set aside to cool.
5. Blend As soon as the cauliflower is cooked through use a hand-held blender to blitz the soup until smooth. Add the juice from the limes to taste and adjust the seasoning.
6. Serve Finely slice the green chilli. Ladle the soup into two bowls, top with the croutons and sliced chilli. Finish with a final squeeze of lime juice, the thyme and a sprinkle of the leftover crispy crumbs and zest from the baking tray.
Recipe by Shivi Ramoutar for Marley Spoon (www.marleyspoon.co.uk)