Soup of the week, because it is a bit belated to call it Monday’s soup, is this super tasty spicy cauliflower soup. Cauliflower belongs to the brassica family, which contain sulphoraphane that has antioxidant and anti-cancerous properties, that’s why I would always recommend to have minimum 3 portions of brassicas per week (unless you have thyroid issues). I prefer to eat my broccoli and cauliflower baked in the oven, which makes them deliciously roasted. This soup is a fantastic alternative to having these nutritional super heroes in our diet. Cauliflower is well hidden under the cumin and gives a creamy, velvety texture to the soup and slightly spicy aftertaste. No one among those who tried managed to discover the hidden cauliflower in this recipe, so don’t be afraid to serve to any family members who don’t like veggies. Recipe creds: deliciously ella.
Ingredients (for 4 people)
- 1 large cauliflower, cut in florets
- 1 onion, sliced
- 2 garlic bulbs
- 1 can coconut milk
- 1tbs cumin
- 1 tsp honey or maple syrup
- A handful of fresh thyme to garnish
- Salt & pepper
- Olive oil
- 1,5 cup of boiled water
-Line a baking tray and place the cauliflower florets, onion and garlic bulbs. Sprinkle with olive oil, salt and pepper and bake in the oven at 180C for 10-15 mins until golden.
– Remove the vegetables from the oven and boil in a cooking pot with the coconut milk, cumin, maple syrup, and water. Season with salt & pepper to taste.
-Cook in medium- low heat for around 45 -50 mins until the vegetables are really soft. Once soft, blitz with a hand processor (or in a blender) to reach a creamy consistency.
– garnish with chopped fresh thyme leaves and some extra cumin.