Our body in balance with seasonal cycles is so important for good health. For example, cooked foods with root vegetables in cold weather nourish and warm up your body. On the other hand, you need cooling and hydrating foods like fresh fruits, green leafy veggies and herbs which cleanse your body in hot summer months. You need to take advantage of beautiful seasonal ingredients.
As we are in spring in Melbourne, weather can be very unpredictable, hot one day and cold next day. Soups like this are perfect on cool gloomy day. It is super healthy, delicious and really highlight the chosen vegetable. I like using raw cauliflower for cauliflower rice or salad, but especially when it is roasted in the oven with za’atar spice, the complexity of the flavour is beyond your imagination. I garnished with sweet and sour balsamic glaze and salty blue cheese which I think goes really well with this creamy hearty soup. Magic sprinkle of roasted nuts and toasty bread on the side is a must.
Ingredients (serves 4)
1/2 of large cauliflower head
2 stalks of celery
2 tbsp coconut oil, melted
1 tbsp za’atar spice
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Himalayan salt
1/2 onion, finely chopped
1 clove garlic
1/2 tsp wholegrain mustard
1 bay leaf
1 cup of water or vegetable stock
1 cup of coconut milk
Roughly chop cauliflower and celery and place in a bowl. Dress with melted coconut oil, za’atar, cumin, paprika and salt. Place in a baking tray and cook in the preheated oven (200) for 15 minutes or until softened. Heat a pot over medium heat. Add coconut oil, onion and garlic and cook until transparent and fragrant. Add mustard, bay leaf, cooked cauliflower and celery into a pot along with water and coconut milk. Reduce the heat and simmer for another 10 minutes. Remove bay leaf and then blend smooth using a stick blender or food processor. Taste and adjust seasoning. Ladle the soup into serving bowls. Drizzle truffle balsamic glaze, sprinkle crumbed blue cheese and toasted nuts for garnish.
