Do you ever find yourself overwhelmed when you look into the fridge? I mostly cook for myself and, though I do eat a lot of vegetables, sometimes I overestimate how much I can get through all on my own and end up with an overflowing crisper drawer.
I suppose I should be grateful that my impulse buys are typically vegetables rather than expensive shoes…but I’m still faced with two problems: a lack of time (before they go bad) and a lack of tummy space (it’s just impossible for me to eat them all without having to stuff myself silly).
Soup is the answer in these situations. It’s easy to pack a lot of bulky vegetables into- so good for using up excess as well as being loaded with nourishment! It also has the added bonus of being quick and simple to make.
I’m sure you’ve noticed that cauliflower has made a huge comeback recently and is no longer looked over in favour of its more colourful cousin (though broccoli will always be my favourite).
I’ve definitely discovered its versatility and now use it in so many ways: roasting it until crisp in my Middle-Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into “rice” for my Cauliflower Fried Rice and Leek, White Bean & Sun-dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.
This simple Cauliflower, Coconut & Lime Soup is a new favourite. It has very few ingredients, including a little coconut milk for extra richness and plenty of lime to brighten it all up. Blending it in a high-powered blender makes it unbelievably velvety too.
- 1/2 Tbsp Coconut Oil
- 1 Medium Onion, finely chopped
- 1 tsp Ground coriander
- 1 Medium Cauliflower, broken into florets (Approx 4 C)
- 2-3 C Vegetable Broth
- 1/2 C Coconut Milk (canned, full-fat)
- 2-3 Tbsp Lime Juice
- Salt to taste (how much you want will depend on your vegetable broth- I used 1/2 tsp)
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes. Add the ground coriander and cook, stirring, for a further minute, to bring out its flavour.
- Add the cauliflower, vegetable broth and coconut milk, stir to combine, cover and bring to the boil.
- Reduce heat to a simmer and cook, covered for 10-15 minutes, or until the cauliflower is very soft.
- Remove from heat and add the lime juice. Leave to cool for 10 minutes or so before pouring carefully into your blender and blending until very smooth.
- Return to the pot to warm through again before serving.
- Adjust salt and lime amounts to preference.
What are your favourite cauliflower recipes?
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