My daughter has been sick for two solid weeks (flu, sore throat, constant coughing) spending her college Christmas break in bed; so when I saw Katie’s cauliflower soup, I was immediately inspired. Katie added turmeric to her soup which gave it a golden hue (very pretty) and some crunchy croutons. Mine is more austere, reflecting my mood these days.
INGREDIENTS: 6 servings
- 1 large cauliflower
- 2 white onions or 1 cup of chopped leeks (white only)
- 3 Tbsp of butter or oil
- 1 can of coconut milk
- Spices: 1 tsp salt, 1 tsp cumin, 1/2 tsp allspice, dash of white or black pepper, dash of chili powder or Aleppo pepper
- 1 Tbsp of fresh grated ginger
- 3 cloves of garlic, mashed in a mortar
- 1 large carrot, chopped
- 1 bouillon cube (chicken or veggie)
- Cut the cauliflower into florets; chop the leeks or onions; heat the butter or oil in a pot over medium heat and add the onions or leeks and fry for 7 minutes. Add the cauliflower and fry as well for 10 minutes. Add the spices, garlic, ginger, carrot and pour 4 cups of water in the pot; add the bouillon cube. Bring to a simmer.
- Simmer the soup for 30 minutes and purée either with an immersion blender or in a blender. Add the coconut milk and heat for 10 minutes longer, simmering with a bubble here and there. Taste and adjust seasoning then serve.
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