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 chilli and a nutty cream fulfil the brief for a hearty lunch.
SERVES 6
Ingredients
- 1 tbsp Coconut Oil SEE PRODUCT
- 1 tbs Coconut Paste SEE PRODUCT
- 1 packet of Yellow Kale Chips SEE PRODUCT
- ¼ cup of Raw Cashews. SEE PRODUCT
- 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 chilli, 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 chilli and a sprinkling of our Yellow Kale Chips.
Recipe by Gian Manik
Originally Featured on the lovingearth.net blog
