Cauliflower and Brazil Nut Soup
Cauliflower is wonderful in soups because it's so creamy.
Servings: 4 people
Equipment
- Large saucepan, frying pan, stick blender
Ingredients
Main Ingredients
- 1 Leek (white part only) trimmed and thinly sliced
- 1 large Cauliflower cut into florets
- 250 grams Brazil Nuts roughly chopped
- 1.25 Lt Vegetable Stock
- 30 ml Coconut Oil Organic
- Salt and Pepper to taste
Nut Topping
- 15 ml Coconut oil Organic
- 125 grams Brazil Nuts chopped and lightly roasted
- Fresh Parsley - Flat-leaf
Instructions
- Melt the coconut oil in a large saucepan over medium heat.
- Add the leek and a pinch of salt and cook gently for 10 minutes or until softened and golden.
- Add the stock and most of the cauliflower florets (reserve 1 cup of small florets for garnish).
- Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes or until the cauliflower is tender.
- Add Brazil nuts, then blend with a stick blender until smooth and creamy.
- Season with salt and pepper to taste.
- To make the topping, melt the coconut oil in a frying pan over medium-high heat.
- Chop the reserved cauliflower florets into a rough crumb, add to the pan and cook until just crunchy.
- Top each bowl of soup with the crunchy cauliflower, chopped Brazil nuts and parsley.
