Golden Cauliflower Soup

Golden Cauliflower Soup
This vegan cauliflower soup is full of lots of spices thanks to our liquid gold blend! It is utterly delicious and very easy to make.

Soup-ing

While some would say “Souping” is a trendy word meant for health cleanses using soup, I prefer to use it as a verb meaning to eat soup. It is a fantastic way to maximise nutrient intake by combining lots of veg, herbs and spices which are rich in vitamins, minerals and antioxidants and while salads are lovely and light in the summer, souping is a great way to eat healthier in the winter.

Why?

  1. Soups make it easy to eat a load of vegetables.
  2. Soups are cosy and comforting. No explanation needed here. There’s nothing more cosy than a steaming bowl of soup. Just add a fuzzy blanket and a candle.
  3. Soups make for easy meal planning. In the winter months, our meal plans look like this: Soup and bread. Soup and salad. Soup and corn muffins. It works for a weeknight, or for company. It’s also perfect for lunches.

Ingredients

  • 1 whole cauliflower
  • 4 garlic cloves
  • 1 large onion
  • 1 carrot 
  • 2 tsps cumin
  • 2 tsps coriander
  • Extra-virgin olive oil
  • 2 tsps Himalayan sea salt
  • 6-7 cups vegetable stock
  • 2-3 tsps liquid gold
  • 1 small or 1 large tin coconut depending on your desired consistency

Garnish (optional)

  • Handful of fresh coriander 
  • Pinch of paprika

Accompany (optional)

  • French baguette 
  • Olive spread 

Method

1. Preheat the oven to 230°C/Fan 210°C/Gas mark 8. Line a baking tray with foil.

2. Cut the cauliflower into florets.

3. Drizzle olive oil on to the lined tray and then  add garlic cloves and cauliflower. Now add more olive oil on top of the vegetables and a sprinkle of salt. Roast until lightly charred. 

4. Meanwhile, in a soup pot sauté onion and carrot. Then add the vegetable stock, cumin, coriander and liquid gold.

5. Once the cauliflower is done, add it to the pot and blend it into a purée using an immersion blender. If you don't have one not to worry! Instead use a blender or food processor and blitz till smooth.

 6. Pour contents back into the saucepan and heat up with coconut milk. I used one of the smaller sized coconut milk cans as I like a slightly thicker soup.

7. Pour in to a dish. I decided to garnish with fresh coriander and paprika! I also served alongside a French baguette with olive spread. 

Enjoy and tag us in any of the recipes you create - would love to see! @mawish.food


Did you know?

Not only has Liquid gold got the highest amounts of curcumin than the majority of turmeric on the market, the addition of black pepper which contains a compound, piperine, means that our blend helps the body absorb curcumin, the antioxidant found in turmeric that is known for its anti-inflammatory properties.