Cauliflower would have to be one of my favourite vegetables not just because it tastes great but also because it is so versatile. Don’t believe me? Just check out my recipes for cauliflower sushi, cauliflower tacos, kale & cauliflower Tabooli, Butter chicken with cauliflower cream or my friend Maddy’s recipe for Cauliflower Couscous.
This soup is no exception in the taste department and it will leave you feeling full and satisfied after eating it. I put some kale and nori sheets under the grill then crushed them up and sprinkled them over the soup with some chicken strips. This worked really well but some fresh herbs and spices would also taste great on top.
Makes 2 servings
3 cups chicken or vegetable stock (you could use water but the stock gives it more flavour)
½ onion, diced
1 garlic clove, minced
½ cauliflower, chopped into florets
½ leek, roughly chopped
Small bunch coriander, diced
2 tsp cumin powder
2 tsp turmeric powder
2 tbsp goats yoghurt/Greek yoghurt/coconut cream (this is optional but it does give the soup a nice creamy texture)
Heat the stock in a saucepan on high heat with the onion and garlic until it starts to bubble, then turn the heat to low. Throw in the cauliflower and leek and cover the pan with a lid. Simmer for around 10 minutes or until you are able to easily cut through the cauliflower like butter.
Once that is done stir in the coriander, cumin and turmeric until well combined. Turn off the heat and stir in the yoghurt.
If you have a hand blender you can blend the mixture in the saucepan, but if not, transfer the mixture to a blender or food processor and blend until it forms a smooth creamy texture.
Top with desired garnish, serve and enjoy!