I recently saw a cry go up on the Riverford Tribe FB page (where I get my organic fruits and veg) asking for ideas for what to do with a glut of cauliflower. There’s rarely a glut in our house! When they’re in season, we usually have my Moroccan spiced cauliflower steaks every week! And I love cauliflower rice and Cauliflower couscous. But I thought it was about time I came up with a hearty, warming soup for those cold days when you want something warm for lunch, and you have a slightly yellowing cauli in the fridge!
100g desiccated coconut
4 tbsp coconut oil
200g onions chopped
3 garlic cloves – chopped
1 fresh red chilli chopped
1 tsp coriander seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds
¼ tsp mustard seeds
½ tsp ground black pepper
2 tsp turmeric
1 tsp paprika
1 tsp grated fresh ginger
225g sweet potato – scrubbed and cubed (you don’t need to peel them)
500ml vegetable stock
1 large cauliflower or 2 small ones cut into floret
1 x 400g can coconut milk
Half a bunch of fresh coriander - chopped
1 tbsp of Coconut yogurt per bowl to stir through as you serve (optional)
Salt and pepper to taste
Before you start weighing all the ingredients add the coconut to a measuring jug and fill to the 500ml line with boiling water. Set aside.
In a large saucepan heat the coconut oil then add the onion and garlic and cook until softened – about 5 mins. Add the chilli, and all the spices including the fresh ginger. Cook for 2 minutes string to make sure the onion is covered in all the spices.
Strain the coconut and retain the reserved liquid. Add the sweet potato and cauliflower and cook for 3 – 5 mins stirring to ensure it is covered in all the spices. Then add the desiccated coconut, again stirring so it takes on a lovely yellow hue.
Add the reserved liquid from the coconut, the stock and coconut milk. Cook for 15 minutes until the cauliflower and sweet potato are soft. 3 minutes before the end of cooking stir in the fresh coriander and allow it to wilt.
Blend until smooth. Add more liquid or stock to thin it down if required. I often freeze it at this stage knowing I can thin it down then I come to cook it, it takes up less space in the freezer this way!
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