Cream of Cauliflower Soup

Absolutely creamy and delicious soup! This soup is a great option for lunch with a healthy salad. Creamy and silky, it is bound to please. You can add an exotic twist to the soup if you include a little bit of curry powder. Or just have it this way, simple but definitely not plain!

Ingredients

1 head of a medium sized cauliflower, trimmed, cut into small florets
2 medium sized onion, chopped
3 cloves of garlic
1 tsp of cumin powder
1 tsp of coriander powder
½-1 tsp of chili flakes (according to taste)
1 tbsp of cold pressed olive oil
½ cup of coconut milk
2 cups of water
Sea salt and pepper to taste

Cooking directions

In a medium sized saucepan, heat the oil and sauté the onions until translucent. Add the crushed garlic and sauté for 1 minute. Add the small cauliflower florets and sauté till all the florets have been coated in oil. Sprinkle some water and close the lid of the pan for 4-5 minutes.

Stir occasionally to avoid the cauliflower from burning. Open the lid and add the cumin, chili and coriander powder and stir the mixture until well coated. Add the water to the mixture and bring to a boil.

Simmer for 2-3 minutes on medium high heat or until cauliflower is tender. Blend the mixture in a blender until smooth and creamy. Transfer the soup back into the sauce pan and heat it gently. Add the coconut mixture, but do not bring it to boil. If the soup is boiled after adding the milk, it might separate.

Remove from heat and add the salt and pepper to suit taste. Transfer to soup bowls and enjoy it hot!

Prep time: 5 minutes
Cooking Time: 20 minutes
Serves: 4