Click here to printCauliflower Tahini Soup with Macadamia Lemon Cream
I forget sometimes how easy soup can be; vegetable, stock, some spice then leave it to boil and blend. When making something this simple I always have a few things on top, something crunchy, something spicy and something creamy. Our Yellow Kale Chips, some chili and a nutty cream fulfill the brief for a hearty Monday lunch.
Serves 6
ingredients
- 1 tbsp Coconut Oil
- 1 tbs Coconut Paste
- Kale Chips
- ¼ cup of Raw Cashews
- 2 tbsp tahini
- 1 leek, chopped
- 1 head of cauliflower, cut into florets
- 3 cloves of garlic, chopped
- 1 tsp cumin seeds
- ½ tsp sumac
- ¼ cup macadamias
- 1 lemon, juiced
- 1 red chili, sliced
- 1 tsp olive oil
- 1L vegetable stock
- salt and white pepper to taste
method
- Step 1 :Fry the leek and 2 cloves of garlic in coconut oil until softened and slightly brown. Add the cauliflower, sumac, cumin seeds and the stock and bring to the boil, then turn to a simmer and cook for 30 minutes, or until the cauliflower is very soft.
- Step 2 :Stir in the coconut paste, tahini, salt and pepper to taste. Remove from heat.
- Step 3 :For the cream, blend the raw cashews, macadamias, lemon, 1 clove of garlic, some salt and ¼ cup of water until smooth.
- Step 4 :Serve the soup with the cream, olive oil, some chili and a sprinkling of our Yellow Kale Chips.
Article printed from Loving Earth: https://lovingearth.net/