A definite hit at March’s Supper Clubs, this soup is a winter treat teaming nutty roasted cauliflower with Indian spices.

What you need:

• 1 whole cauliflower
• About 200ml of neutral oil (eg rapeseed or sunflower oil)
• 4 cloves of garlic, crushed
• 1 thumb sized piece of fresh turmeric, finely diced (or 1 tbsp turmeric powder)
• 1 thumb sized piece of fresh ginger, finely diced (or 2 tsp ginger powder)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp onion seed
• 1 tsp paprika
• 1 can of coconut milk

Preheat oven to 180C.
Discard leaves from the cauliflower and cut or break off the florets. Dice the thick white stem into ~1cm cubes. Drizzle a little oil all over the cauliflower and roast in the oven for 30-40 minutes or until golden brown all over.

Meanwhile, put all the spices, garlic, ginger turmeric and 100ml of oil into a small saucepan set over a very low heat for 20 minutes, or until the oil takes on the flavour of the spices. Remove from the heat and set aside to cool.

Once cooked, transfer the cauliflower to a saucepan, add 250ml of stock or water and simmer on a low heat, turning occasionally, until the cauliflower is tender enough to be crushed by a fork (10-15 minutes).

Transfer the cauliflower and its liquid to a blender/food processor. Strain the curry oil through a fine sieve and add to the blender. While the motor is running, pour in the coconut milk gradually, stopping when the desired consistency of soup is achieved.