The comfort of a bowl of soup is hard to beat. This one is no exception. The earthy flavours of the spices, the fennel and cauliflower with the warmth of coconut milk make for a nice change
Ingredients
- ½ tablespoon coconut oil
- 2 tablespoons chopped fennel
- 100g cauliflower, chopped
- 165ml can coconut milk
- pinch ground coriander
- pinch ground cumin
- pinch paprika
- pinch turmeric
- pinch Vegeta
- salt and pepper to taste
- 1 slice sourdough bread, toasted
Garnish
- fennel fronds *optional
Method
- Heat the coconut oil in a medium saucepan
- Sauté onion and garlic for 1-2 minutes
- Add the spices and cook for further 1-2 minutes, until aromatic
- Add the remaining ingredients bring to the boil, then reduce heat to a simmer, cover and cook for 15 minutes or until cauliflower is tender. Remove from heat and cool slightly before blending
- Garnish with fennel fronds
- Serve with crusty bread and enjoy
Note:
If soup is a little thin, add a teaspoon of pearl couscous and stir in. This will thicken the soup without changing the taste.
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