This cauliflower soup recipe comes from stallholder Cherie Hausler from Scullery Made Tea and it really is something out of the ordinary.
The cooking process (browning the potatoes and cauliflower – genius) and the addition of toasted mustard seeds and macadamia parmesan elevates it from ordinary to amazing. This recipe makes a big saucepan full.
1 head of organic homegrown cauliflower, or similar
3 organic homegrown potatoes
1 Tbsp yellow mustard seeds
1 litre organic veggie stock
2Tbsp organic coconut butter, or extra virgin olive oil
1/2 cup organic, raw macadamia nuts
1 Tbsp organic savoury yeast flakes
1 tsp sea salt flakes
fresh organic rocket flowers, if available
Roughly chop the cauliflower and potatoes and panfry for 4-5 minutes in the coconut butter until nicely browned around the edges.
Add the vegetable stock to cover and leave to simmer until the cauliflower and potato are cooked through.
Toast the mustard seeds in a dry pan until they start to pop. Remove from heat and grind with a mortar and pestle into a powder. Add to the soup.
Puree the soup with a hand blender until smooth and creamy. Check seasoning and salt to taste.
To make the macadamia parmesan, simply blitz the nuts, yeast flakes and salt in a food processor until they pull together and resemble crumbs.
Serve the hot soup with a sprinkling of parmesan, a drizzle of olive oil and some rocket flowers if you have them.
For this and more delicious recipes visit Cherie’s blog Scullery Made.
- Posted by barossafarmersmarket
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