In Jordan, the week starts on Sunday â€“ just like a Monday in western countries. Today is Sunday and I swore to myself that I would continue living a healthy lifestyle. As usual, after lazy days without exercise and with too much unhealthy food, I searched through my old recipes and found one for cauliflower soup. Although it sounds a bit boring, I can assure it isnÂ´t after you pimp it with some hot ingredients.
Even if you are not a real cauliflower fan, I like to motivate you to try the roasted version. Whether just seasoned with salt or blended in a soup, it tastes excellent. Try it!
Â Â Â Â Â Â Â Â Â INGREDIENTS for 4 servings
- 1 large head of cauliflower (broken into small florets)
- Olive oil
- 2 to 3 tbsp. red curry paste
- Zest from 1 small lemon (preferably organic)
- 1Â½ cups vegetable broth or stock
- 1 can coconut milk
- 1 tbsp. Â rice vinegar
- Sea salt and freshly ground black pepper
- 2 tbsp. chopped fresh basil
- Thinly sliced hot peppers (optional)
Â Â Â Â Â Â Â Â Â INSTRUCTIONS
- Preheat the oven to 200 Â°C. Then put the cauliflower florets into a pot with some vinegar-water and salt for 15 minutes (for cleaning). Then, drain the cauliflower florets.
- Next, sprinkle the cauliflower with enough olive oil. Spread the cauliflower onto a baking tray and roast it until the tips of the cauliflower are golden brown for about 25 to 30 minutes.
- In a pot over medium heat, add the vegetable broth, curry paste, lemon zest, garlic and coconut milk and stir.
- Add Â¾ roasted cauliflower stems to the pot and cook them for 10 minutes. Then, remove them from the heat and mix in the vinegar and yogurt. Lastly, use a blender to blend them until smooth.
- Add salt and pepper to taste. Ladle the soup into 4 bowls and top each with some roasted cauliflower florets, a sprinkle of basil and (optional) hot peppers.
Â Â Â Â Â Â Â Â Â Â Â Tip: If the soup gets too hot, add some yogurt.
Cheers with sunbeams.