This Roasted Cauliflower and Macadamia Soup will beat the winter blues into submission, providing nutritious and healthy sustenance during the flu season. In addition to the medicinal and anti-inflammatory values such ingredients as turmeric and ginger provide, these flavours add a mild spicy kick to the soup.
The coconut and macadamia nuts propel the soup to another level by helping create a rich creamy texture while providing a hint of sweetness.
Pure decadence but without the guilt factor, the soup season is hotting up with this chic Roasted Cauliflower and Macadamia offering.
Ingredients ½ Cauliflower Head
¾ Cup Raw Macadamia Nuts
1 Cup Coconut Milk ½ Cup Fresh Coconut Flesh
¾ Teaspoon Turmeric
¾ Teaspoon Ginger
1 Litre Vegetable Stock
Salt and Pepper to taste
Fresh Chèvre Goats Cheese to garnish (optional)
Pre-heat an oven or BBQ to 180 degrees celsius.
Cut the cauliflower head into large pieces.
Line a baking tray with the cauliflower pieces; season with a little salt, pepper and extra virgin olive oil. Roast for approximately 10-15 minutes.
Roasting heightens the earthy and nutty flavour of the cooked cauliflower.
Place the roasted cauliflower florets into a saucepan, add the macadamia nuts, turmeric, ginger, coconut flesh, Coconut Milk and vegetable stock in with the cauliflower and bring the soup to a boil.
Combine all the soup ingredients into a saucepan and bring to the boil then reduce heat to a simmer.
Reduce the heat and simmer for approximately 10 minutes.
Remove from heat and allow to slightly cool before placing the soup into a food processor. Puree the soup until it is smooth.
Serve while hot and crumble fresh Chèvre Goats Cheese over the soup. Drizzle with a little extra virgin olive oil and crushed macadamia nuts.
Notes The texture of the Roasted Cauliflower and Macadamia Soup should be thick and chunky almost chowder-like. However, adapt the soup to suit your own preference by adding additional water if you like your soup thinner.
Garnish the soup by crumbling some Chèvre Goats Cheese and macadamia nuts over the top and drizzle with extra virgin olive oil.