Cauliflower and coconut soup
This recipe from Chef Pickard at Duba Plains, is the perfect starter or winter meal and can now be recreated at home. Did we also mention it is healthy and freezes well?
2 heads cauliflower
1 clove garlic
1 tsp thyme
1 tin coconut milk
2 cups milk
1 cup water
Salt and pepper to taste
Cut the garlic finely & dice the onions. Cut your cauliflower into small dice.
Fry all the vegetables in olive oil until they are nicely caramelized.
Add the water, thyme and milk to the veggies.
Bring to the boil and keep it there until the cauliflower is soft.
Once the cauliflower is soft, add the coconut milk, mix well and remove from the heat.
Let your soup cool. Then place it in a blender and blend until it is smooth.
Run it through a sieve to remove lumps.
Store or freeze your soup and heat up for service.
Garnish with sesame oil or croutons, or serve with crusty whole wheat bread.