Cauliflower Coconut And Chilli Soup Recipes

CAULIFLOWER COCONUT SOUP

Steps:

• Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid.
• Heat the onion in a saucepan, add the onion, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden.
• Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes.
• Shred the spring onion and add to the soup with the coriander.
• Serve, slurp and enjoy!

COCONUT CURRY CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

CAULIFLOWER, COCONUT AND CHILLI SOUP

Steps:

• Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.
• Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
• Add stock, then coconut milk and season with salt and pepper. Bring to boil.
• Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.
• Optional: serve with a small springling of coriander leaves.

ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP

Steps:

• Preheat oven to 400 degrees.
• Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
• Roast for 30 minutes turning after 15 minutes.
• Heat remaining coconut oil in a large sauce pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
• This is rib sticking thick so you can thin if desired with additional stock.
• Mix in the cheese, let it melt and season with a good amount of salt and pepper.
• Plate and top with toasted coconut.
• Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

CAULIFLOWER, COCONUT, & TURMERIC SOUP

Steps:

• Heat oil in a pan over a medium heat, Fry onion for 6-8 minutes until softened. Add the garlic, ginger, half of the chilli, and the turmeric. Cook, stiring, for 2 minutes.
• Add the cauliflower and cook for 5 minutes
• Pour in the coconut milk, reserving 2tbsp and the stock, Simmer for 25-30 minutes, or until caulifloweris tender
• Remove from heat, let cool slightly before pureeing with a stick blender, Stir in lime juice and season. Serve topped with reserved coconut milk, remaining chilli, and coriander leaves

ROASTED CAULIFLOWER, COCONUT AND LIME SOUP

Steps:

• Chop the cauliflower, shallots, celery and garlic into chunks. Coat them in olive oil, salt and pepper. Add to a baking tray and roast at 180°c/ gas mark 4 for 35 minutes or until golden.
• Once the veg has roasted, remove from baking tray and add to a large saucepan on a medium heat. Stir in the coconut milk, chicken/ vegetable stock, turmeric and juice of one lime. Season with salt and pepper. Reduce to a low heat and simmer for a further 10 minutes stirring regularly.
• Take the ingredients off the heat and add everything to a blender. Blend until you have a smooth texture. Add a bit of water if too thick. Depending on your personal taste, add the chilli flakes and coriander leaves. Blend further to ensure these are mixed in well.
• Garnish with chilli flakes and coriander. Serve with a warm seeded roll and butter. And enjoy! Portions can be frozen.