Creamy Courgette and Mushroom Soup
15th January 2016
Raw beetroot salad with Goat’s cheese
20th January 2017
Ingredients
- 2 tbsp extra virgin olive oil plus more to serve
- 2 medium white onions thinly sliced
- 1/2 tsp Himalayan Crystal Salt plus more to serve
- 4 cloves garlic minced
- 1 large head of cauliflower trimmed and cut into florets
- 4 1/2 cups low-sodium organic vegetable broth or water
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 1/4 tsps ground cumin
- 1 cup organic coconut milk
- Freshly ground black pepper to season
- 1/4 cup roasted cashew halves for garnish (optional)
- 1/4 cup Parsley finely chopped, for garnish (optional)
- Red pepper flakes for garnish (optional)
Servings:
Instructions
- Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.
- Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.
- To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few sprigs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.
