HEALTHY

DELICIOUS

FOOD

ENJOY THE COMING WINTER DAYS WITH OUR

ROAST ORGANIC CAULIFLOWER, CUMIN & CORIANDER SOUP

I’ve long said that soup is one of the major benefits of cold, winter weather. This one is a winner and so easy. It’s beautiful as an entree to a winter dinner. Served in a larger bowl, it becomes a hearty lunch, with crusty toast or warm flat bread,

The velvet-smooth roasted cauliflower soup, with the Middle Eastern spices of cumin and coriander is healthy too. Finish it with a sprinkling of za-artar, a spoonful of fresh, organic yoghurt, fresh thyme and a drizzle of stunning organic Moroccan argan oil from Colour of Maroc, or organic extra virgin olive oil.

ROAST ORGANIC CAULIFLOWER, CUMIN & CORIANDER SOUP RECIPE

Ingredients - For 4 servings

1 large organic cauliflower

2 tablespoons of extra virgin olive oil

1 large onion, finely diced

5 cloves of garlic, finely chopped

1 teaspoon of ground coriander

1 teaspoon of cumin powder

2 tablespoons of butter or coconut oil

5 cups of filtered water, or good quality vegetable or chicken stock

50 grams of Parmesan rind (optional)

Sea salt and pepper

To finish the soup:

Organic plain yoghurt

Extra Parmesan to grate or shave over

Za-atar spice mix

Sprigs of fresh thyme

Organic argan oil – or extra virgin olive oil

Turn oven to 180 degrees Celsius.

Cut the cauliflower into even sized florets. Toss in olive oil to coat, season with sea salt and pepper. Roast for about 30 minutes or until golden.

In a large, heavy based saucepan, gently cook the onion and garlic in butter or coconut oil until soft. Add the cumin and coriander and allow to toast slightly without burning. Add the water or stock, Parmesan rind and the cauliflower. Simmer for about 20 minutes.

Take off the heat, remove the Parmesan rind and blend in batches until velvet smooth. Season to taste with salt and pepper.

Reheat gently to serve. Ladle into bowls.

Top with a spoonful of yoghurt, a sprinkle of za-artar, some thyme leaves and a good drizzle of argan or extra virgin olive oil. Sprinkle over the Parmesan if using for a more cheese-rich soup.

We hope you enjoy the warming recipe for this soup. Coming up over winter, we’ll share other recipes and would love to hear your favourites too.

Thank you,

Nicola