Winter is now officially here! And nothing says comfort food on cold winter’s night quite like a big bowl of creamy soup. We love this healthy cauliflower and coconut soup recipe from cookbook author and personal trainer Dan Churchill. It’s simple to make, contains good fats and is seriously delish!
2 garlic cloves
1 tbsp macadamia oil
1/2 cauliflower head, sliced into bite-size pieces
270ml coconut milk
1 cup stock
2 sprigs of thyme
1 onion, finely sliced
Pinch of salt
Pinch of pepper
Juice of 1 lemon cheek
Preheat your oven to 180 degrees C.
Lay foil out on a bench. Add the garlic on top, sprinkle with salt and pepper and drizzle with oil, before wrapping up. Cook in the oven for 20-25 minutes.
Place the cauliflower, coconut milk, stock and thyme in a medium-sized pot on high heat. Bring to the boil. Cover and turn down low and simmer for 12 mins, or until cauliflower squishes easily. Remove from the heat.
In a fry pan on high heat drizzle with oil and caramelise the onion for 6-8 minutes or until brown.
Drain the cauliflower, reserving the liquid. Then transfer the cauliflower into a blender along with the onion and squeeze out the flesh of the garlic.
Add 1/3 of the reserved coconut liquid and blend. Gradually add more liquid until you have reached the desired consistency.
Season with salt and pepper. Finish with a final squeeze of lemon juice.