Air-Fried Brioche with Custard and Raspberries
Soft brioche baked in a light vanilla custard with raspberries, then finished with icing sugar and honey.
Golden Turmeric & Cauliflower Soup
This golden cauliflower soup is smooth, savoury and gently spiced with turmeric and cumin.
Blend until velvety, finish with lemon and coriander, and serve with warm bread.
Method
15m30m45m
- Heat the olive oil in a large saucepan over a medium heat.
- Add the onion and cook for 6-8 minutes until soft and translucent.
- Stir in the garlic, turmeric and cumin, then cook for 1 minute until fragrant.
- Add the cauliflower florets and stir to coat in the spices.
- Pour in the hot vegetable stock, bring to a simmer, and cook for 18-20 minutes until the cauliflower is very tender.
- Blend until completely smooth using a stick blender or countertop blender.
- Stir in the coconut milk and lemon juice, then warm through gently for 2-3 minutes.
- Season with sea salt and black pepper to taste.
- Ladle into bowls and finish with chopped coriander before serving.
Ingredients
- 1 large Onion finely chopped
- 1 tbsp Lemon Juice
- 1 tsp Ground cumin
- 900 ml Vegetable Stock hot
- Black Pepper freshly ground, to taste
- 150 ml Coconut Milk
- 1 large head Cauliflower cut into florets
- 2 tbsp Fresh coriander chopped, for garnish
- 1 tbsp Olive Oil
- 2 Garlic Cloves minced
- Sea Salt, to taste
- 2 tsp Ground Turmeric
Notes
For extra depth, roast the cauliflower florets until lightly caramelised before adding to the pan.
If the soup thickens as it stands, loosen with a splash of hot stock or water before serving.
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