Cauliflower And Coconut Soup Recipe
Sam and Sam Clark’s cauliflower soup takes inspiration from quintessentially warming spices found in the countries of North Africa. Cumin seeds are freshly toasted and ground, pine nuts are fried in olive oil and paprika is stirred into brown butter for some of the most nourishing and comforting flavours to top a gentl…
- 60g of unsalted butter
- 2 onions, finely chopped
- 2 1/2 tsp cumin seeds
- 3 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- 2 medium cauliflowers, or 1 very large (about 1.5kg), core and leaves removed, roughly chopped
- 270ml of coconut milk
- 400ml of vegetable stock, or water
- 200ml of whole milk
- 2 tbsp of olive oil
- 2 tbsp of pine nuts
- 60g of unsalted butter
- 1/2 tsp hot paprika, (unsmoked) or ⅓ tsp chilli powder
- For the pine nuts, heat the olive oil in a large saucepan over a medium heat. Add the pine nuts and fry until they just start to colour, stirring constantly, then remove with a slotted spoon and set aside
- Put the butter in the pan with the residual oil and, when it foams, add the onions and a pinch of salt. Fry over a medium heat for 20-30 minutes, stirring often, until golden
- Meanwhile, toast the cumin seeds in a small dry frying pan over a medium heat, stirring constantly, until they have begun to brown – approximate 1-2 minutes. Crush them in a mortar and pestle (Sam says: "One of the most evocative and pleasurable smells is that of crushing warm, browned cumin." )
- Add the garlic, cumin and cinnamon to the onions and cook for a further 5 minutes. Stir in the cauliflower along with a pinch of salt and pepper. Put a lid on and leave to gently cook for 20 minutes, stirring once or twice
- Meanwhile, for the caramelised chilli butter, melt the butter in a wide frying pan or saucepan over a low-medium heat until the butter separates and the milk solids turn golden and smell like caramel. Remove from the heat, cool for a minute, then stir in the paprika. Set aside
- Take off the lid and mash the cauliflower coarsely with a potato masher. Continue to cook with the lid off for 20 minutes, mashing occasionally
- Pour in the coconut milk, stock, and milk. Simmer for 10 minutes, until the cauliflower is completely soft, then remove from the heat and blend the soup with a handheld blender until almost smooth
- Check the seasoning and serve in bowls with a drizzle of warmed chilli butter and the pine nuts on top
“One of the most evocative and pleasurable smells is that of crushing warm, browned cumin.”
A blend of coconut and cow’s milks brings a layered creaminess, and the slightly chunky texture of the soup keeps the diner in touch with the vegetable within. For the pine nuts, heat the olive oil in a large saucepan over a medium heat. Add the pine nuts and fry until they just start to colour, stirring constantly, then remove with a slotted spoon and set aside
Put the butter in the pan with the residual oil and, when it foams, add the onions and a pinch of salt. Fry over a medium heat for 20-30 minutes, stirring often, until golden
Meanwhile, toast the cumin seeds in a small dry frying pan over a medium heat, stirring constantly, until they have begun to brown – approximate 1-2 minutes. Crush them in a mortar and pestle (Sam says: "One of the most evocative and pleasurable smells is that of crushing warm, browned cumin.") Add the garlic, cumin and cinnamon to the onions and cook for a further 5 minutes.
Stir in the cauliflower along with a pinch of salt and pepper. Put a lid on and leave to gently cook for 20 minutes, stirring once or twice
Meanwhile, for the caramelised chilli butter, melt the butter in a wide frying pan or saucepan over a low-medium heat until the butter separates and the milk solids turn golden and smell like caramel. Remove from the heat, cool for a minute, then stir in the paprika.
Set aside Take off the lid and mash the cauliflower coarsely with a potato masher.
Continue to cook with the lid off for 20 minutes, mashing occasionally Pour in the coconut milk, stock, and milk.
Simmer for 10 minutes, until the cauliflower is completely soft, then remove from the heat and blend the soup with a handheld blender until almost smooth Check the seasoning and serve in bowls with a drizzle of warmed chilli butter and the pine nuts on top
