Tried and tested twice.
This is such a delicious cauliflower soup recipe with a really surprising ingredient. Coconut milk. An ingredient I would have never thought to put in soup!
I first tried this recipe the lazy way without pre-roasting the vegetables, and I actually found it tasted a bit better than when I did roast/grill them. You can taste the coconut milk more which I think is one of the yummiest things about the soup.
Here is the full recipe (try both ways and let me know which way you think is better?).
- 1 medium cauliflower (1 pound or 450 g), cut into small florets
- 1/2 medium leek, cut into large rings
- 1 medium yellow onion, diced
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium russet potato, peeled and diced
- 3 cups (750 ml) chicken stock
- 1/2 cup (125 ml) unsweetened coconut milk
- 1 teaspoon fresh thyme leaves
How to do it:
- Preheat the oven to 375ºF (190ºC). Toss together the cauliflower, leek, onion, garlic, olive oil, and 1/2 teaspoons of the salt. Transfer to a baking sheet and roast for 25 minutes or until golden.
- Transfer the roasted vegetables to a large pot. Add the diced potato, chicken stock, coconut milk, thyme leaves, and remaining 1 teaspoon salt. Bring the liquid to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer for 10 minutes or until all the vegetables are tender.
- Purée the soup in a blender. Adjust the seasoning and serve with the pesto.
Ps. So I just did the one-pot wonder the first time and chucked in the garlic, onion, leek with olive oil and then added the rest of the ingredients. It worked out great and tasted a little better in my opinion ; )
Full credit to Seven Spoons who helped me find this recipe