I am OBSESSED with creamy coconut EVERYTHING and I’ve created a new range of tasty soups that are nourishing, warming and hearty! These are my go-to, quick and easy soups which all use the same base recipe and are easy to adapt too. Whip them up in no-time and use up what veg you have in the fridge… On this blog you’ll find 2 versions, cauliflower and celeriac, but I’ve also done this with sweet potato and jerusalem artichoke before and they’ve been just as delicious in their own way.
Servings: 4 medium – large bowls of soup
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
1 full cauliflower head/celeriac root/3 medium sweet potatoes, 600g jerusalem artichokes
1 1/2 organic veggie stock cube
1 litre filtered water
1 tablespoon coconut oil
1 onion
1 leek (optional)
1 large clove of garlic
2 tbsp chopped fresh or dried rosemary
1 tsp fried or fresh thyme leaves
2 bay leaves, dried or fresh
1/2 box coconut creme or the creme from 1 can of light/medium coconut milk or can substitute this for almond creme
salt and pepper
- Steam the veggies until tender and sift but not overcooked. Once steamed, add the veggies to the pan you’ve used to steam.
- Fry the onion, leeks, rosemary, thyme and bay leaves in some coconut oil for around 5 minutes on a medium heat until you smell the aromas and the onions are going translucent.
- Make the veggie stock with the water.
- Add the stock and fried onion/leek mix to the steamed veggies.
- Add the coconut creme.
- Use a hand blender to thoroughly blend the mix into a smooth soup. Add more water if required.
- Season to your taste.
- Drizzle with olive oil, add cooked lentils or sprouted mung beans, herbs, toasted nuts and seeds to garnish and enjoy.
As I mentioned, enjoy different versions of this soup depending on what you like or have in the fridge… A while back I created the jerusalem artichoke version for a retreat I was doing the cooking at and its been a staple since. I made it a bit thicker to experiment with the consistency and love it (above)!… Today I had the big celeriac to use up so I created the soup below, and didn’t have leek or onion so just added garlic and almond creme and it tasted so fresh. Celeriac has a distinct aroma anyway so it was great to enjoy that and not tamper with it, rather enhance it with the garlic. The four people I cooked lunch for today loved it – hope you enjoy this as much as they did!
