hot & creamy cauliflower soup
packed with
this is incredibly easy to make resulting in a deliciously creamy soup with a nice kick to balance the delicate flavour of the cauliflower. it’s a great winter warmer to give the immune system a little lift with the onion, garlic and chilli.
makes 4 servings
- 1 large onion (peeled and roughly chopped)
- 1 large head cauliflower (outer leaves removed & cut into florets)
- 1 tbsp coconut oil
- 3 cloves of garlic (peeled and roughly chopped)
- ½ tsp of chilli flakes
- 1 tsp ground coriander
- 600 - 700ml of vegetable stock (or enough to cover the cauliflower)
- ½ tin coconut milk (200ml)
make and do
- - melt the coconut oil in a large pot over a medium heat
- - fry the onion for 5 minutes, stirring frequently until softened
- - add the garlic, chilli, ground coriander and cauliflower florets to the pot and stir to combine for 1 minute
- - add the vegetable stock, until the cauliflower is covered and bring to the boil
- - reduce to a simmer for 10-12 minutes or until cauliflower is tender
- - remove from the heat and blitz with a hand blender until completely smooth
- - add the coconut milk and warm through
- - serve hot with a sprinkle of chilli flakes
