Asian Spiced Cauliflower Soup with Lemongrass Oil
The nigella and black mustard seed tempering not only adds flavour to this comforting soup’s deliciousness, but dresses it up nicely. It’s simple to make and freezes well, so make a up batch for when you’re exhausted and craving a little comfort.
Optional … but nice to add
  1. Put the chopped onions, celery, garlic and ginger into a food processor and blitz until very, very finely chopped, but not pureed. You can do this with a very sharp cook’s knife but mind your fingers!
  2. Melt the coconut oil in a large, lidded saucepan and add the finely chopped veg, salt and pepper. Cover and gently sweat for about 8 mins, stirring occasionally, until the veg are translucent. Add the diced potatoes and continue to sweat for another 8 mins, or until the potatoes have softened but still have good ‘bite’ in the middle.
  3. Stir in the coriander, cumin and turmeric and saute for another 2 mins.
  4. Add the chicken/vegetable stock, half the coconut milk and the cauliflower florets and bring everything up to the boil. Reduce the heat and simmer gently until the potatoes and cauliflower are tender but not falling apart – about 20 mins. Just before the veg are tender add 1 teaspoon of fish sauce and stir well.
  5. Allow the soup to cool a little and in batches, blitz it in the food processor. I love texture so leave ours quite chunky, but you can blitz until smooth. Take care not to over-processes or the potato starch will make the soup ‘gloopy’. Return to the pan and reheat very gently, adding the remainder of the coconut milk and the water to thin the soup to your preferred consistency.
  6. Meanwhile, over a medium heat, melt one tablespoon of coconut oil in a fry pan and gently sauté the Nigella and black mustard seeds until they start to ‘pop’. Reduce the heat to very low and cook out for 5 mins. Add to the reheated soup and stir well.
  7. Finally, stir in the lemon grass essential oil (if using).
  8. Enjoy the soup with your choice of optional garnishes. If you’re using fermented salsa, drizzle over the top of slightly cooled soup as heat destroys the beneficial bacteria and enzymes.
  9. You might like a slice or two of traditional, slow-fermented sourdough bread with plenty of pastured/raw butter!
  10. The soup freezes well – but don’t forget to label & date it!!
Recipe Notes

*  This is the lemon grass essential oil I use.  Essential oils are a magical ingredient – adding a big flavour hit, with therapeutic benefits.  BUT please do your research as not all essential oils are pure or safe.  Please ensure any oils you use (whether in food, on your skin or diffused) are 100% pure, therapeutic grade.  I recommend this brand and use the oils daily for myself, my family and with my clients.