Roasted Cauliflower Soup with Galangal and Coconut

Ingredients

• 400g cauliflower (cut into florets)
• 1 can (400ml) coconut milk
• 3 cups vegetable broth
• 2 tbsp galangal (sliced)
• 3 shallots (quartered)
• 3 garlic cloves
• 2 tbsp coconut oil
• 2 tbsp lime juice
• 1 tbsp palm sugar
• salt and white pepper to taste
• fresh cilantro for garnish

Method

1. Toss cauliflower with 1 tbsp coconut oil, salt, and pepper; roast at 200°C for 20 minutes until golden.
2. Heat remaining oil in a pot and sauté shallots, garlic, and galangal for 2 minutes.
3. Add roasted cauliflower and vegetable broth; bring to a simmer and cook 10 minutes.
4. Stir in coconut milk and palm sugar; simmer 5 minutes.
5. Blend until smooth using an immersion blender.
6. Season with lime juice, salt, and pepper; garnish with cilantro.