Coconut and Cauliflower Soup
The great thing about cauliflower apart from its nutritional value is the lovely smooth creamy soup it makes, its my second favourite way to have cauliflower after roasting it in the oven. There is no need for dairy in this soup as the coconut milk helps add to the lovely creamy texture. The topping of almonds and fried cauliflower give it a nice crunch too – maybe leave out if you are just making this for yourself but definitely nice if you are serving for friends.
Cauliflower Soup with Toasted Almonds and Fried Cauliflower
Cauliflower is packed with rich nutrients, which contain numerous health benefits and anti cancer properties. Partnered with Almonds containing lots of good facts, Vitamins and minerals this is a powerhouse of a soup…yummy too which helps!.
1 head of cauliflower
1 small onion finely chopped
2 cloves garlic peeled chopped and mashed
2 tbsp olive oil
1 tsp ras el hanout spice mix (just omit if you don’t have it handy)
1 ltr stock mixed with 200ml coconut milk
1 handful of almonds toasted
1 tbsp coconut flower to fry the extra cauliflower
Clean and prepare the cauliflower into small florets
Add oil to a medium pot and fry the onion and garlic until softened
Season and add the cauliflower and cook gently for a few minutes
Reserve 2 or 3 florets at this point, if you are preparing fried cauliflower
Add the ras el hanout spice mix and cook for a minute or 2 then
add the stock and coconut milk mix, bring to the boil and turn down to a gentle simmer and cook for about 15 minutes until the cauliflower is softened.
Meanwhile slice the reserved florets into slices about 2mm thick
Toss in coconut or rice flour to cover and season
Fry until golden brown on both sides in some oil on a hot pan
Reserve and keep warm until the soup is ready.
When the soup mix is cooked, blend really well and season to taste – I like to add white pepper to cauliflower as well as plenty of salt to bring out the flavours
Serve with the toasted almonds and the fried cauliflower if using.