golden cauliflower soup

9th November 2014

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on a windy day…..

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everything moves….

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golden cauliflower soup

Serves 4 – 6 

Inspired by ‘The Sivananda Yoga Cookbook.’

This has very minimal ingredients but is surprisingly delicately flavourful.  I served it with a loaf of freshly baked bread, this beetroot salad (all finely chopped instead of grated) and this guacamole.

ingredients 

1 large/750g cauliflower

1 Tbsp ghee

1 Tbsp cumin seeds

½ teaspoon turmeric

2 potatoes/1 sweet potato, peeled and roughly chopped -185g

4½ cups/1.5L boiling water

1 Tbsp dried coconut, soaked in enough hot water to cover

1 tsp fine rock salt

fresh ground pepper

preparation  

1.  Break the cauliflower into small florets and chop stalks – set aside.

2.  Melt the ghee in a large pan, add the cumin seeds and toast until golden – 1 minute, then lower heat, add the stalks, cauliflower pieces and turmeric – saute for 5 minutes, stirring well to make sure the florets are coated with turmeric.

3.  Remove half the florets with a slotted spoon and set aside to add to the soup at the end.

4.  Add the potatoes and boiling water – simmer, uncovered for 15 minutes.

5.  Cool slightly, then puree the soup in a food processor or using a hand immersion blender, until smooth.

6.  Stir in the coconut and its soaking water, add the reserved cauliflower florets and simmer for 5 – 10 minutes longer.

7.  Season to taste with salt and pepper.  Serve drizzled with ghee and a sprinkling of turmeric and freshly ground cumin.

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Goodness shared by Stacey

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2 comments

  • Anna Gatmon

    Made this soup tonight for dinner. It was simple to make and, as you wrote, delicately flavored. I loved finding cauliflower florets in the soup which were perfectly cooked. Lev, Leon and Mia liked it very much, and so did I; You know that Lev is picky… The cauliflower was fresh from the farmers market. You inspired me with your guacamole, so I simply mashed avocado with salt and lemon, drizzled with some olive oil; and Leon happen to make a tahini sauce with cooked beets which was a bit sweet from the beets, and had a beautiful deep red color. Add to that orange baked sweet potatoes… we had a very colorful, simple, and delicious Friday night dinner. Thanks for the recipe. Love, Anna

    • goodnessis

      Oh yummy!! Your words lifted up and I was whisked away sitting at your table (once again for Friday night) having dinner with you,Leon,Mia and Lev. Just like old times! I love the idea of the combination of the sweet potatoe and tahini-beet sauce. So happy I could satisfy Lev – same feeling of deep satisfation and ‘mummy’ accomplishment when I make something and Elijah goes back for seconds! Love Stace

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