Top

Cauliflower soup

Cauliflower soup

Simple, delicious and tasty – this is one of those recipes I make again and again!. I don’t use stock in the recipe – the leek, herbs and spices give the soup plenty of flavour.  Lightly toasting the cumin seeds and then crushing them in a mortar and pestle releases their deliciousness. You can serve the soup on its own or with a slice of toasted bread,  topped with macadamia fetta cheese. With the nights becoming cooler there something comforting and nourishing about this cauliflower soup. I hope you enjoy it as much as we do : )

Cauliflower and cumin soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 large cauliflower washed cut into little florets
  • 1 large leek washed and white part finely sliced
  • 2 tablespoon of cumin seeds
  • 3 tablespoon of extra virgin olive oil or coconut oil
  • Salt and pepper
  • Fresh parsley, finely sliced to serve
  • Sumac to serve
Instructions
  1. Saute the leek and cumin seeds in 2 tablespoons of olive oil over medium heat for 2-3 minutes until soft. Stirring regularly.
  2. Add 3 cups of water, cauliflower florets, salt and pepper
  3. Bring the water to boil and cook for 3 to 5 minutes or until the cauliflower is tender, you can easily slide a fork through it.
  4. Once the cauliflower is cooked place everything including 2 cups of water in a high-performance blender with another cup of water and blend to a smooth consistency. Be careful here because the water is very hot. If you don't have a high-speed blender than you can use a stick blender directly in the saucepan to blend.
  5. Lightly toast the cumin seeds by heating a small frypan over medium heat. When the pan is hot enough add the cumin seeds and stirring constantly, to prevent burning.
  6. Once the seeds become fragrant, place them directly into a mortar and pestle and slightly crush them.
  7. Place in soup bowls and sprinkle with sumac powder, cumin seeds, and fresh parsley leaves.

 

No Comments

Post a Comment

Pin It on Pinterest

0