Jaki’s Cauliflower Soup
May 11, 2018
Excerpt and recipe from Jaki's Nutritionist Column
I like to make a big pot of soup on a Sunday evening (enough for ten, even though there are only four of us), so that we have plenty left over for the week.
I keep the soup in the fridge, so that anyone can have a bowl or mug whenever they need as pick me up or if they are in a rush and need something nourishing and quick!
You can also substitute the cauliflower for broccoli, and the kumara for potato to make another equally tasty and nutritious soup. Omit the paprika, and add a bit of mustard instead.
1Place the cauliflower florets, kumara, and garlic cloves on a baking tray lined with baking paper.
2Mix 2 tbsp of the olive oil, salt and pepper, turmeric and paprika in thoroughly with your hands, and then bake in a pre-heated oven at 190oc for approximately 45 minutes, or until the cauliflower florets have nutty brown edges.
3While the vegetables are cooking, soften the onions or leeks in the remaining tablespoon of olive oil in a large heavy based stock/soup pot.
4Remove the roasted vegetables from the oven, saving a handful of the cauliflower florets for serving, and place the remainder into the stock/soup pot and pour in the stock. Cover and bring to the boil gently.
5Once to the boil, let simmer gently for ten minutes or so, and then blend with a stick wand or blender.
6Add the coconut cream last using just as much as you need to get the consistency right for you.
7Check for seasoning.
8Serve with a dollop of blue cheese stirred through, the extra florets, a couple of chopped chives, and toasted bread of choice.