Cauliflower, Butter Bean & Coconut Soup
1 medium cauliflower, leaves intact & reserved
5 tbsp coconut oil or olive oil
1 brown onion, diced
3 clove garlic, sliced
Sea salt & fresh ground black pepper
1/3 cup each pepita seeds & sunflower seeds
1 tsp curry powder – your choice which one
1/3 cup sultanas or currants
1l vegetable broth/stock
1 x 400g tin butter beans, rinsed & drained
400ml coconut milk
Preheat an oven to 210C and line a small baking tray with baking paper.
Reserve the cauliflower leaves, wash and set aside.
Cut the cauliflower in half then trim and tear about ¼ of the florets into small pieces. Keep every off cut for the soup.
Toss the florets in 1 tbsp of the olive oil and a little salt and pepper then scatter onto the baking tray and roast for 6-7 minutes – you want them a little gnarly and golden.
Roughly chop the rest of the cauliflower and place into a deep saucepan along with 2 tbsp of the oil, the onion, 2 cloves of the garlic and a good pinch of salt and stir through
Place this over a medium high heat, give a good and cover with a lid to sweat for about 10 minutes, stirring often. until the cauliflower is beginning to soften, then add the vegetable stock and simmer for 15 minutes then add ¾ of the coconut milk, the butter beans and simmer for 5 more minutes.
While the cauliflower is cooking, into a small frying pan add 1 tbsp of oil, the seeds and a pinch of salt. Cook this over a medium heat, stirring, for about 2-3 minutes until the seeds and toasted then remove from the heat add the curry powder & sultanas and stir through to coat and warm through. Set this mix aside in a dish and clean the pan.
Finely slice the cauliflower leaves. Place the small frying pan over a medium/high heat and add the remaining 1 tbsp of olive oil, add the cauliflower leaves, a pinch of salt, pepper and the garlic and quickly sauté for about 1 minute.
Blend the soup in a blender until smooth, season to taste then ladle into bowls, drizzle with the remaining coconut milk then top with some roast cauliflower, some seed mix and the sauteed leaves. A good crack of black pepper and an extra drizzle of olive oil if desired.