Go Back
–+ servings
Print Recipe

Cauliflower and Brazil Nut Soup

Cauliflower is wonderful in soups because it's so creamy.
Prep Time20 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Kiwi
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.