1.5 tsp butter
1 head cauliflower, chopped
Half of a celeriac, peeled and cubed
1 tsp olive oil
1 onion, finely chopped
1-inch fresh ginger, peeled and finely chopped
1-inch fresh turmeric, peeled and finely chopped
200ml full-fat coconut cream
1 pint vegetable stock
Half a lemon, juiced
Salt & Pepper
Preheat the oven to 200°C.
Toss the cauliflower and celeriac with the oil and ½ teaspoon salt. Spread evenly on a rimmed baking sheet and roast for 30 minutes, until tender when pierced with a knife and beginning to brown.
Meanwhile melt the butter. Add the onions, ginger and turmeric with 1/2 teaspoon salt and black pepper and sweat for about 10 minutes, or until soft. Add the roasted cauliflower and celeriac, the coconut milk and vegetable stock and simmer for 5-10 minutes. Add the lemon juice and mix thoroughly.
Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.
Serve warm garnished with sliced radishes, watercress, sunflower seeds and nigella seeds.