Light and tasty no matter the time of year, this creamy, mildly spicy vegetable soup is multi-purpose. Excellent as a warming first course, an appetizing quick meal or when served chilled, delicious in a summer menu.
1medium cauliflower headchopped
3clovesgarlicfinely diced or crushed
1tbspgrated fresh root ginger
1tspblack mustard seeds
1 1/2cupscoconut cream or yogurt
salt and freshly ground black pepper to taste
fresh cilantro or parsley to garnish
Add potato, onion and cauliflower to a large heavy bottomed pot or deep saucepan with the oil and 1/4 cup water. Heat until bubbling then cover and lower heat to simmer for about 10 minutes.
Add the garlic, ginger and spices. Cook for 2 minutes, stirring occasionally, then add stock, salt and black pepper.
Increase heat and bring to just before a boil, then lower heat and simmer for about 20 minutes.
Stir in coconut cream or yogurt, taste and adjust salt and black pepper and serve with a generous pinch of freshly chopped cilantro or parsley.
Makes excellent and super easy leftovers for the following day's lunch. It is surprisingly satisfying on a cold winter night, but is light and cool on a summer's day.
From the Terroir Seeds test kitchen. Spiced Cauliflower Soup https://underwoodgardens.com/spiced-cauliflower-soup/