Ingredients 1 small cauliflower 1 tbsp olive oil 1 onion 2 cloves of garlic 150 ml of coconut milk 450 ml water (or vegetable stock but I had none at the time) 50 gr roquefort (or any strong blue cheese) salt and pepper A handful of walnuts
Instructions Heat the oven to 200°C. Cut the cauliflower in florets and roast in the oven with the garlic for 30 minutes. In the meantime, with the Thermomix running on Speed 5, throw the onion in. Add the olive oil and sweat the onion, Speed 2, 100°C, 5 minutes. Once the cauliflower and garlic are roasted, remove the skin of the garlic and throw them in the Thermomix along with the coconut milk, the water/stock, salt and pepper. Cook for another 10 minutes, Speed 2, 100°C. Toast the walnuts on a dry pan on heat it until they are nicely toasted. Reserve. Once the soup is cooked, blend Speed 10 for 30 seconds for a smooth soup. Throw in the blue cheese and blend Speed 5, 30 seconds. Serve immediately and scatter the walnuts on top of the soup. Bon appétit !
This recipe can easily be done without a TM.
Simply dice the onions and sweat them in a heavy-bottomed pan until translucent.
Follow the rest of the recipe. When you're ready to blend, use a hand blender.