Author Notes
After a hard and tiring day at work this is the best bowl of soup that warms you up with its delicate flavours thru these cold winter nights. It’s easy to do, doesn’t need much attention, and is rich, spicy and deliciously creamy. —Gamze Mutfakta (Piper Nigrum)
Ingredients
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1
cauliflower
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1
onion
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2
garlic cloves
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2 tablespoons
olive oil
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1
glass white wine
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1 cup
vegetable stock (water)
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3
fresh chillies
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2 teaspoons
coriander seeds
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1 teaspoon
cumin
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1 teaspoon
nutmeg
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2 teaspoons
turmeric
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1 teaspoon
cinnamon
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1 teaspoon
fennel seeds
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1-2 tablespoons
fresh galangal( or 1 teaspoon dried)
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1
fresh lemon grass
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250 milliliters
coconut milk
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salt&pepper
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fresh coriander leaves
Directions
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Clean and trim the cauliflower in small size florets. Cook them in a steamer basket until soft.
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In a dry heavy skillet, over medium heat toast the cumin, fennel and coriander seeds till they give off an aroma , stirring or shaking the pan often. Cool and grind in a seed grinder.
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In a large pot add olive oil, heat and add diced onions, mashed garlic, grated galangal, chopped lemongrass and the spices. Saute for 2-3 minutes.
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Add the white wine. Reduce until half.
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Add the cooked cauliflower florets to the mix and pour the vegetable broth on top. Simmer for 10-15 minutes.
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Using a stick blender, blitz the soup until creamy and smooth, add a splash more water if it is too thick.
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Finally add the coconut milk and simmer for another 5 -10minutes. Serve with cilantro and chili slices..
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