om living
Serve 4-6
Ingredients
For the soup:
- 1 large cauliflower, leaves discarded,
stalk chopped and the rest broken
into florets - 3 leeks, washed and sliced
- 1 large white onion, peeled and
finely chopped - 6 cloves garlic, peeled and chopped
- 1 tsp turmeric
- 1 tsp nigella (black onion) seeds
- 1 tsp ground cumin
- 1 tbs curry leaves
- 1 tbs garam masala
- 3 tbs nutritional yeast (optional)
- 500ml/17fl oz vegetable stock
- 400g/14oz coconut milk
- Sea salt and pepper, to taste
- 2 tbs olive oil, for frying
For the Crispy Onions:
- 1 medium onion, very finely sliced
- ½ cup gram flour
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp mustard seeds
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp salt
- Vegetable oil for shallow frying
To Serve:
- Crispy onions
- Coconut cream, to drizzle
- Fresh chopped coriander or chives Method
1. Heat the oil in a large saucepan and add the onions, leeks and garlic. Sauté until
beginning to soften and add the spices to the pan. Stir fry for a few minutes until
fragrant.
2. Add the rest of the soup ingredients to the pan, stir well and leave to simmer for 15
minutes, or until the cauliflower is tender.
3. For the crispy onions, add the flour, spices and salt to a bowl and mix well. Add the
sliced onions to the bowl and stir to totally coat in the flour. Leave to sit for 5 minutes
for the flavours to combine.
4. Heat enough oil in a heavy based pan to come 2cm up the sides. When hot and
shimmering on the surface, add the onions slices to the oil, trying to keep them
separate as much as possible. Fry the onions until golden and crispy and remove them
from the pan with a slotted spoon to drain on kitchen paper.
5. Blend the soup until very smooth and check the seasoning, adjusting if necessary.
6. Serve in warmed bowls, topped with a swirl of coconut milk, some chopped herbs and a
few crispy onions.Spiced
Cauliflower
Soup