Creamy cauliflower coconut soup with crispy lentils and haloumi


1 large (about 700g) head cauliflower, cut into 3cm florets 
2 (about 250g) parsnips, cut into 2cm pieces 
1 brown onion, cut into wedges 
3 garlic cloves, skin on 
60ml (1/4 cup) extra virgin olive oil 
2 teaspoons garam masala 
1 teaspoons dried chilli flakes 
150g brussels sprouts, trimmed, leaves separated, cores halved 
500ml (2 cups) vegetable stock 
400ml can coconut milk 
Lemon wedges, to serve (optional)

Crispy lentils 
400g can brown lentils, rinsed, drained 
200g haloumi
2 tablespoons extra virgin olive oil 
2 teaspoons mustard seeds 
1 teaspoons garam masala



Step 1 
Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place cauliflower, parsnip, onion and garlic on a prepared tray. Drizzle with 2 tbs oil and toss to coat. Sprinkle with garam masala and chilli. Season. Roast for 25 minutes or until vegetables are very tender and golden brown. Reserve 3/4 cup cauliflower to serve. Peel garlic cloves and discard skins.

Step 2 
Place the brussel sprouts on the remaining prepared tray. Drizzle with remaining 1 tbs oil. Season. Toss to combine. Roast for 5 minutes or until light golden.

Step 3 
Blend cauliflower, parsnip, onion and garlic in a blender until smooth. Transfer to a large saucepan over medium heat. Add stock and 300ml coconut milk. Cook, stirring, for 5 minutes or until warm.

Step 4 
Meanwhile, for the crispy lentils, pat lentils and haloumi dry with paper towel. Heat the oil in a large frying pan over high heat. Add lentils. Cook, stirring, for 3-4 minutes or until starting to crisp around the edges. Crumble haloumi into pan in small chunks. Cook, stirring, for 3-4 minutes or until golden. Add mustard seeds and garam masala. Cook, stirring, for 1 minute or until aromatic.

Step 5 
Ladle the soup into serving bowls and drizzle with remaining coconut milk. Top with reserved cauliflower, brussels sprouts and crispy lentils. Serve with lemon wedges, if you like.


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Midwest Foods Dubbo