Friday, 5 July 2013

Spiced cauliflower soup

A quick wintery soup for a cold and wet weekend. This soup is mildly spiced and creamy. The kind of soup that is perfect on its own but also great with some fresh crunchy bread. If you are a plan ahead kind of person I recommend making this soup the day before you serve it and let it sit over night the spices will come together more and the soup will thicken a little.

1 large head of cauliflower chopped
1 onion diced
1 carrot diced
2 sticks of celery diced
1-2 tsp turmeric
1 tbsp cumin
1/2 tsp chilli powder
1-2 tsp sea salt
1 can coconut milk
1 cup yellow split peas

To finish
olive oil
spring onions
chilli flakes

Put split peas in a large saucepan with 4 cups of water. Bring to the boil and cook on medium heat for about 30 minutes or until soft and set aside. In another saucepan heat some olive oil. Add the onions and cook over low heat until soft. Add the carrot, celery and spices and cook on low for another 5 minutes. If begins to stick add a little water. Add the chopped cauliflower and salt and 2 cups of water. Cook until cauliflower is tender. Add the cooked split peas and coconut milk and blend with a stick blender adding a little extra water if required. Finish with olive oil, diced spring onions and chilli flakes.

**Please excuse the poor photos, running out of light is becoming an issue in taking photos for this blog- come back summer!!

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