Cauliflower Soup: dairy free, gluten free and egg free
Creamy Cauliflower Soup is something I used to have often for a quick winter lunch when I was working in busy kitchens, and along with Jerusalem Artichoke soup (with lashings of truffle oil) would have to be one of my favourite soups of all time 🙂 I happened to have nearly a whole head of cauliflower wasting away in my fridge and a container of chicken stock left over from something I made yesterday, so even though it’s not really soup weather here right now, I thought I’d see if it was a winner for the kids. Two out of three can eat cauliflower and they both seemed to like it..I thought it was fab so definitely a winner! The coconut cream and the Moroccan spice sort of balanced each other out so it was neither really ‘coconutty’ or spicy, just really smooth and creamy. I served mine with roasted cauliflower, bacon pieces and salted whipped coconut cream with chopped chives which was a bit super naughty and nice, but you don’t have to.
- 1/2 large head cauliflower, chopped into smallish pieces
- 3 cups chicken stock
- 1/4-1/2 teaspoon Moroccan spice blend (depending how spicy you like it)
- 2 medium onions, diced roughly
- 1/2 cup coconut cream
- salt and pepper, to taste
- 1. In a large frying pan or wok, sweat the onions with a bit of oil until translucent but not coloured.
- 2. Add the cauliflower pieces and cook for a further 5 minutes, still without any colour. You will need to stir frequently.
- 3. Add the chicken stock, bring to the boil then transfer to a pot. Turn down the heat a bit, add a lid and simmer until the cauliflower is cooked through; mine took about 25 minutes.
- 4. Turn off the heat, and add the coconut cream. Blend with a stick blender or food processor.
- 5. Adjust the seasoning and serve.
- *If you don't have Moroccan spice blend, you can make your own by blending ground cumin, cinnamon, ground cloves, ground ginger, ground coriander and cayenne together.
- * I roasted slices of cauliflower in the spice blend and olive oil for the top of the soup, along with whipped coconut cream which I had added salt and chopped chives to. I also added fried bacon pieces.