Sunday, February 19, 2012

Coconut milk cools down spicy cauliflower soup

This creamy cauliflower soup might not look like much, but that's sort of the point of making a bisque anyway. It's supposed to be so smooth and creamy that you can't see anything but the color of the vegetable. I'm still learning the garnishing part, so maybe next time I'll cut up some chives before I grab my camera!

Cauliflower is chock-full of nutrients like vitamin C and fiber, but it’s not always beloved when served on its own. This soup, which is just as smooth and creamy as it is daringly spicy, is sure to please both those who love and loathe cauliflower.

Belly-Warming Cauliflower Soup
1 tablespoon coconut oil
1 small leek (white and light green parts only), thinly chopped
½ head cauliflower, chopped (about 3 cups)
1 star anise
5 whole cloves
2 whole allspice
½ teaspoon garam masala
¼ teaspoon red chile flakes
1 cup coconut milk
1 cup water
½ teaspoon salt

Heat medium sauce pan over medium-high heat and add coconut oil. Cook leeks until they begin to wilt and brighten in color, about 4 minutes. Add the cauliflower and cook until it begins to brown, about 4 minutes. Add the star anise, whole cloves, allspice, red chile flakes and garam masala, and stir for about a minute. Add coconut milk, water and salt, cover and bring to a boil. Simmer until cauliflower has softened but is not yet mushy, about 20 minutes. Remove star anise, whole cloves and allspice, then blend until smooth. Reheat if needed, then serve.

Note: You also can place the anise, cloves and allspice in a piece of cheesecloth tied shut with a piece of twine. Add with the water.

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