Serves 4

What you’ll need:

1 can PURO Coconut Milk
1 large cauliflower head (roughly 800g)
800ml vegetable stock
2 tablespoons harissa paste
1 white onion
3 garlic cloves
2 spring onions
1 handful coriander
Olive oil
Chili flakes (optional)
Chili oil (optional)

How to make it:

1. Cut the cauliflower hear into florets and place on a baking tray with olive oil and salt, then bake for 20-30 minutes at 180°C.
2. Finely chop the onion and garlic and fry with a little olive oil until fragrant, then and the harissa paste and ¾ of the cauliflower and fry for a further 2 minutes.
3. Next add the stock and simmer for 10 minutes before adding the coconut milk and blending, salt to taste.
4. Serve the soup with the saved florets, chopped coriander, and sliced spring on top.
5. Add extra chili oil and flakes if desired.

Recipe courtesy: @livingfortheveg