Curried Cauliflower Soup
This is a healthy, warming winter soup packed full of antioxidants and good fats.
800 gm cauliflower cut in small pieces
2 medium sized potatoes peeled and diced
6 cups vegetable stock
1 ½ tsp sea salt
2 tbsp. chopped coriander
2 tbsp. coconut oil
2 cloves crushed garlic
250 mil organic coconut milk
1 medium onion finely chopped
1 capsicum finely diced
1 tbsp. curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1. Heat coconut oil in a large stock pot over medium heat. Add the garlic and onions and sauté, tossing until tender. Add the capsicum and sauté for 5 minutes.
2. Sprinkle all the spices and stir to evenly cover the vegetables. Cook, stirring often for two minutes to toast the spices. Stir in the cauliflower and potatoes and coat well with the spices.
3. Pour in the stock, coconut milk and sea salt and raise heat to high. Bring soup to boil then reduce heat to a simmer. Cook 20 minutes or until vegetables are tender.
4. Ladle half of the soup into a bowl or blender and puree, then return to soup pot. Stir in the coriander. Can be served with yoghurt on top if desired.