This soup for the “Soup of the Month” project on my friends’ Embodied Empowerment’s blog is wonderfully creamy and really delicate and delicious.
It will be loved also by those who usually don’t appreciate the taste of cauliflower since coconut cream, herbs and spices “cover” it really well.
If you can, use the thickest type of coconut cream, the super rich and smooth one, instead of the more liquid version. You can find it in Indonesian shops (tokos).
Add more vitamins and colour to the soup by garnishing it with fresh coriander. If you don’t appreciate this intense herb, use flat-leaf parsley instead.
TIP: curry leaves can be found in shops that sell Indian ingredients.
Crema di cavolfiore al cocco
Serves 4-6
1 big tablespoon of coconut oil (still in solid form)
1 pinch of fennel seeds
2-3 garlic cloves, finely chopped
1 thumb-sized piece of fresh ginger or 1 teaspoon of powdered ginger
8-10 curry leaves
3 bay leaves
600 gr. cauliflower (florets and stalk)
150 gr. coconut cream
fresh coriander or flat-leaf parsley for garnishing
Peel the ginger and grate it.
Melt the coconut oil in a soup pan and gently fry the ginger with the rest of the ingredients (except for the cauliflower) in it. Make sure the garlic doesn’t burn to avoid the bitter taste it develops.
Add the chopped cauliflower and stir. After about one minute, add 1,5 – 2 l. of hot water and a pinch of salt.
Leave to gently boil until the cauliflower is tender, then remove the bay leaves and blend till smooth.
Add the coconut cream and warm up for a couple more minutes to make sure the soup is nice and hot.
Season to taste.
Garnish with the chopped coriander/parsley.
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