Cauliflower Coconut Soup

Serves 4
Time 40 minutes

Ingredients

½ cauliflower, chopped

2 potatoes, chopped

1 leek, sliced

½ red chilli

2 tbsp extra virgin olive oil 

1 tbsp nutritional yeast

1 litre vegetable broth 

¼ cup fresh parsley

1 tbsp oregano

Salt & pepper

1 x (270ml) can coconut milk

 

To serve

¼ bunch parsley 

Sourdough

Method

Add cauliflower, potatoes, leek, chilli, olive oil, nutritional yeast, vegetable broth, parsley, oregano, salt and pepper to cooking food processor.

Select the pureed soup setting for 30 minutes. In the last 10 minutes, add the coconut milk. 

Serve with fresh parsley and sourdough.

An alternative way to cook this is to soften your onions and garlic  in a pot over a medium high heat with olive oil. Add cauliflower, potatoes, leek, chilli, nutritional yeast, vegetable broth, parsley, oregano, salt and pepper and simmer until the cauliflower has softened then blend until desired consistency.