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 is something comforting and nourishing about this cauliflower soup. I hope you enjoy it as much as we do : )
- 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
- Saute the leek in a frypan with 2 tablespoons of olive oil for 4-5 minutes until softened, stirring often so they don't burn.
- Add 3 cups of water, cauliflower florets, salt and pepper to large saucepan
- 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.
- 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, use a stick blender directly in the saucepan to blend.
- 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.
- Once the seeds become fragrant, place them directly into a mortar and pestle and slightly crush them.
- Place in soup bowls and sprinkle with sumac powder, cumin seeds, and fresh parsley leaves.