Creamy Cauliflower Soup with Spicy Buckwheat
Soup is boring? I don’t think so! I know some people who claim to not enjoy soup as much as other dishes and I think I know why: the soups they had up until this point missed one essential ingredient: crunch. Yep, crunch is what most soups could use more of which is why I am a huge fan of topping our beloved steaming bowl with roasted nuts, seeds or grains. You don’t think that this makes all the difference? Think again!
cauliflower, you are so good to me
I adore cauliflower. I simply love the taste, the texture and its diversity! There is so much we can turn this golden head into! Cauliflower is a vegetable that belongs to the same group including broccoli (surprise), brussels sprouts (love those), cabbage, collard greens and kale. We all know that such veggies are very healthy, but what exactly makes them so good for us? Cauliflower is very low in calories, yet very rich in nutrients including a range of vitamins such as C, K and B6. Next to nutritional fiber, cauliflower also contains a good variety of antioxidants (which vitamin C is part of) including carotenoids, flavonoids sulforaphane that are thought to have anti-cancer properties. Cauliflower is relatively neutral in taste, slightly sweet and can be turned into salads, stews, curries or simply roasted and enjoyed with a quick tahini-tamari dressing! But for now, let’s stick to soup. Ready?
Prep Time: 10 min
Cooking Time: 35 min
Total Time 45 min
For this recipe you will need:
1 cauliflower, broken into its florets
1 tbsp rape seed oil
1 onion, roughly chopped
2 cloves of garlic, minced
½ tsp ground cumin
1 can coconut milk
500 ml vegetable stock
1 tbsp nutritional yeast flakes
salt and pepper to taste
for the crunch:
3 tbsp buckwheat groats
2 tbsp olive oil
½ tsp salt
pinch of cayenne pepper
pinch of turmeric (curcuma)
½ tsp smoked paprika
- In a big pot, heat the rapeseed oil and fry the onion, garlic and cumin. Add the cauliflower florets and allow them to absorb some of the colour.
- Next up, add in the yeast flakes and give it a good stir. Pour the coconut milk and vegetable stock into your pot and cover with a lid. Let simmer for 30 minutes.
- In the meantime, prepare your crunchy buckwheat! In a pan, heat some olive oil and add in the buckwheat groats along with all the spices. Let that simmer for 5 minutes or until the buckwheat has been toasted and gotten crunchy. Golden-brown and slightly red is what we’re looking for here!
- Once the cauliflower has softened and the soup has been bubbling away for a while, take a stick blender or mixer and turn the chunks into a smooth & creamy soup. You can add a little more water if you like your soup to be a little less thick. Adjust the taste with salt and pepper.
- Serve the soup in your favourite bowls, top with toasted buckwheat and sprinkle some more pepper and smoked paprika over your piece of art!