Cauliflower Tahini Soup with Macadamia Lemon Cream

Mains

By Gian Manik

I forget sometimes how easy soup can be; vegetable, stock, some spice then leave it to boil and blend. When making something this simple I always have a few things on top, something crunchy, something spicy and something creamy. Our Yellow Kale Chips, some chili and a nutty cream fulfill the brief for a hearty Monday lunch.

Ingredients
Method

1 tbsp Coconut Oil
1 tbs Coconut Paste
Kale Chips
¼ cup of Raw Cashews
2 tbsp tahini
1 leek, chopped
1 head of cauliflower, cut into florets
3 cloves of garlic, chopped
1 tsp cumin seeds
½ tsp sumac
¼ cup macadamias
1 lemon, juiced
1 red chili, sliced
1 tsp olive oil
1L vegetable stock
salt and white pepper to taste

Step 1Fry the leek and 2 cloves of garlic in coconut oil until softened and slightly brown. Add the cauliflower, sumac, cumin seeds and the stock and bring to the boil, then turn to a simmer and cook for 30 minutes, or until the cauliflower is very soft.
Step 2Stir in the coconut paste, tahini, salt and pepper to taste. Remove from heat.
Step 3For the cream, blend the raw cashews, macadamias, lemon, 1 clove of garlic, some salt and ¼ cup of water until smooth.
Step 4Serve the soup with the cream, olive oil, some chili and a sprinkling of our Yellow Kale Chips.