Creamy Cauliflower Soup
1 tablespoon coconut oil
2 brown onions chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon chilli flakes (optional)
1 medium sweet potato potato peeled and chopped
1 head of cauliflower cut into florets
2 cloves garlic minced
6-8 cups of bone broth or vegetable stock if vegan to cover vegetables
½ cup yoghurt – dairy or coconut (optional) or milk of your choice
Saute onions in a large pot with oil for a few minutes
Add spices and sauté until fragrant approximately 1-2minutes
Add sweet potato, cauliflower & garlic to pot
Add hot stock to cover vegetables
Bring to boil and then simmer on a slow boil until vegetables are soft
Allow to cool a little and scoop out a couple of cups of stock
Blend with a stick blender until smooth and add back in stock to achieve desired thickness.
Any leftover stock can be frozen and used in other dishes.
Stir in yoghurt just before serving.
Creamy sheep’s yoghurt works beautifully in this soup.
If vegan, add coconut milk or almond milk or simply serve soup as it is with a little more stock added.