This is an elegant soup if ever there was one.
2 Onions sliced
1-2 Cauliflower chopped up leaves and all
1 leek chopped
2 potatoes peeled and diced
3 cloves garlic sliced
tsp ground cumin
1/2 tsp cinnamon
Tin of Coconut milk
Toasted Almond flakes
200ml milk, oat or almond milk
Salt and Pepper
Olive Oil
Butter (optional)
Warm the oil and a knob of butter if using in a suitable sized saucepan. Add the onions, leek and garlic. Season with salt and pepper and allow to cook on a low heat for 15 mins or until soft and sweet.
Add the spices to the pot and cook until someone says “that smells nice”. Stir in the cauliflower and potatoes and allow to mingle. Pour in the milk and enough water to cover. Don’t drown the veg too much.
Put the lid back on and simner for 20 mins or until the potatoes and cauliflower are soft
Once everything is soft add your coconut milk, allow to simmer for 5 mins then give everything a whiz with a hand blender. Loosen with a bit more water if it’s too thick.
Optional Caramelised Chilli Butter:
50g butter
Pinch paprika and chilli flakes
Put the butter in a small pan on a low heat. Simmer gently until the whey separates and begins to smell nutty and turn golden brown. At this stage remove from the heat and add the spices.
Spoon over the soup and top with the toasted almond flakes.