Perfect for a chilly February day, this delicious and nutritious soup will warm your soul! Made with simple and easy to find ingredients, this Vegan and Vegetarian-friendly dish will satisfy any taste buds.
Coconut Cauliflower Chowder
Serves: 4
Ingredients:
- 1 head of cauliflower, roughly chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 4 cups chicken stock (you may use vegetable stock for a Vegan/Vegetarian option)
- 1 cup coconut milk
- 1 1/4 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- fresh dill, to taste (optional)
- 4 slices of bacon, cooked and crumbled (optional)
- 1 tbsp olive oil or cooking fat
- salt and black pepper to taste
Method:
1. Heat olive oil in large saucepan over medium-high heat. 2. Add garlic, onion, carrots ad celery. Cook, stirring occasionally, until tender. 3. Stir in cauliflower and cook, stirring occasionally, for about 5 minutes. 4. Add in stock, cumin, turmeric, coriander, and coconut milk, and stir together. 5. Bring to a boil, then reduce heat and let summer for about 15 minutes or until vegetables are tender.
6. At this point, you may serve as is, or use an immersion blender to create a thicker consistency 7. Season to taste with salt & pepper and serve garnished with optional bacon crumbles or fresh dill.
**Note: Add 1 or 2 chopped white potatoes for a thicker, heartier chowder. Cooking times may need to be adjusted.
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