on a windy day…..
everything moves….
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 shredded 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 rapidly, 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.
Goodness shared by Stacey
