Wednesday 10 December 2014

Posted by Judie on Wednesday 10 December 2014
An amazing soup which takes cauliflower to a whole new level.

Makes 4 servings
  • 1 tbsp olive or coconut oil 
  • 2 medium yellow onions, diced 
  • 1 bay leaf 
  • 1 1/4 tsp ground cumin 
  • 1 tsp salt 
  • 1 tsp ground turmeric 
  • 1/2 tsp ground coriander 
  • 1/8 tsp ground cardamom 
  • dash of ground black pepper 
  • sprinkling of crushed red pepper flakes 
  • 4 garlic cloves, minced 
  • 4 1/2 cups vegetable broth 
  • 1 large head of cauliflower, roughly chopped to the same size 
  • 1 cup canned coconut milk 
  • 1 tbsp apple cider vinegar 
  • fresh dill (for garnish - optional)

In a large soup pot, heat the oil over medium-low. Add all the ingredients from the onion to the red pepper flakes. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. 

Add the broth and cauliflower ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil Serve hot and topped with fresh dill and ground black pepper.    

Adapted from Original Recipe

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