Golden Cauliflower Spice Soup Food

GOLDEN CAULIFLOWER SPICE SOUP

Steps:

• In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside.
• Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic, and chilis until tender but not brown.
• Stir in turmeric and roasted seeds with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper.
• Serve hot.

GOLDEN CAULIFLOWER SOUP

Steps:

• In medium saucepan, cook cauliflower in 1 cup water until tender.
• Reserve 1 cup cooked flowerettes.
• In blender or food processor, blend remaining cauliflower and liquid; set aside.
• In large heavy saucepan, cook onion in butter until tender; stir in flour.
• Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
• Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
• Cook and stir until cheese melts and mixture is hot (do not boil).
• Serve garnished with green onion or parsley.

CAULIFLOWER SOUP

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
• Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
• Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.