Cauliflower Soup
Ingredients
- 500 g left over cauliflower leaves
- 2 small onions, slightly chopped
- 1 carrot, cut into large chunks
- 2 celery
- 1 large potato
- 1 inch ginger
- 2 tbsp coconut oil
- 1 cup coconut cream
- ½ tsp cumin seeds
- 6-8 cups vegetable broth
- 1 tsp paprika powder
- ½ tsp coriander powder
- ½ tsp black pepper powder
- salt
Garnish
- coconut cream
- nigella seeds
- chilli flakes
Instructions
- In a medium sized pot, sauté onions with a couple tablespoons of coconut oil until golden brown. Stir in cumin seeds until fragrant. Add celery, carrots, potato, cauliflower leaves and ginger, sauté for 5-7 minutes. Add vegetable broth, paprika powder, coriander powder, coriander powder, black pepper and salt and bring to a boil.
- Puree ingredients with a hand blender until the soup has a smooth texture and leave to simmer on low heat for 5 minutes.
- Serve in a serving bowl with a drizzle of coconut cream, a pinch of nigella seeds and chili flakes.