Cauliflower 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
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1 tbsp Coconut Oil
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1 tbs Coconut Paste
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1 packet of Yellow Kale Chips
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¼ cup of Raw Cashews
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2 tbsp tahini
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1 leek, chopped
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1 head of cauliflower, cut into florets
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3 cloves of garlic, chopped
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1 tsp cumin seeds
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½ tsp sumac
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¼ cup macadamias
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1 lemon, juiced
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1 red chili, sliced
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1 tsp olive oil
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1L vegetable stock
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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.
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