During colder weather I just eat soup, I literally eat tons of soup.
Of course, there’s nothing wrong with soup but I’m mildly aware that a food blog could come across as very boring if me and my fellow soup fan (Helen) only write about soup. Then I had a realisation…soup can never be boring, it’s just too versatile! A child’s school dinner, lunch with friends, a go to meal when you just need a dose of goodness…the list is endless. It can be eaten fresh, be stored in the fridge overnight or frozen for a rainy day.
Soup is actually really exciting and with this in mind I’d like to introduce you to my spicy cauliflower soup recipe!
Spicy Cauliflower Soup
1 large onion, chopped
3 garlic cloves, minced
1 tbsp coconut oil
1½ tsp cumin
1 tsp turmeric
1 tsp ground coriander
½ tsp mild chilli powder
500ml vegetable stock
½ can coconut milk
- Melt the coconut oil in a large pan over a medium heat. Add the chopped onions and sauté for 5 minutes.
- Add the minced garlic, cumin, turmeric, ground coriander and chilli powder and continue to sauté for another 5 minutes.
- Break the cauliflower up into florets and add to the pan with the vegetable stock, leave to cook for 20 minutes or until cauliflower is tender.
- Transfer the vegetables from the pan to a blender using slotted spoon as to rexerve the majority of the liquid. Add the coconut milk to the blender and blitz on a high speed for 2 minutes.
- Check the consistency of the soup and add the reserved liquid a ladle at a time to achieve desired consistency.
- Pour the soup into a clean pan and gently warm ready to serve. Enjoy!