1large head of Cauliflower, cut into 6-8 large chunks
0.50large Carrot, peeled and cut into 4 pieces
1thumb size piece of ginger, cut into 4 pieces
2tbspTurmeric
1tspBlack Pepper
2tspSea Salt
1cupCoconut Milk
Crispy Tofu Crutons
454gExtra firm tofu (approx. 1 pack)
1tspSmoked Paprika
0.50tspCumin
1tbspOlive Oil
1tbspSoy Sauce
1tspLemon Juice
Garnish
1cupCoconut Milk, Full Fat
Your favourite dried herbs e.g dill
Freshly ground black pepper
1
Preheat your oven to 400 F.
2
Bring 8 cups of water to a boil in a large pot. Add your cauliflower, carrots and ginger. Cook for about 20 minutes on medium-high heat until your veggies are completely cooked through and are very soft.
3
While your soup is cooking, cut your block of Tofu into 32 cubes and place in a bowl. Add the rest of the seasoning and mix. Place your Tofu cubes on a parchemin paper covered cookie sheet and bake for 20 minutes or until brown and crispy.
4
Turn the heat off your soup and let it completely cool down. Using an immersion blender, blend your soup until smooth. Turn the heat back on and add: Salt, Turmeric, Black Pepper and Coconut Milk. Stir and cook for another 5 minutes. Turn the heat off and let it cool down for 5 minutes before serving.
5
Serve your soup topped with croutons, a drizzle of coconut milk and your favourite dried herbs.
1large head of Cauliflower, cut into 6-8 large chunks
0.50large Carrot, peeled and cut into 4 pieces
1thumb size piece of ginger, cut into 4 pieces
2tbspTurmeric
1tspBlack Pepper
2tspSea Salt
1cupCoconut Milk
Crispy Tofu Crutons
454gExtra firm tofu (approx. 1 pack)
1tspSmoked Paprika
0.50tspCumin
1tbspOlive Oil
1tbspSoy Sauce
1tspLemon Juice
Garnish
1cupCoconut Milk, Full Fat
Your favourite dried herbs e.g dill
Freshly ground black pepper
Directions
1
Preheat your oven to 400 F.
2
Bring 8 cups of water to a boil in a large pot. Add your cauliflower, carrots and ginger. Cook for about 20 minutes on medium-high heat until your veggies are completely cooked through and are very soft.
3
While your soup is cooking, cut your block of Tofu into 32 cubes and place in a bowl. Add the rest of the seasoning and mix. Place your Tofu cubes on a parchemin paper covered cookie sheet and bake for 20 minutes or until brown and crispy.
4
Turn the heat off your soup and let it completely cool down. Using an immersion blender, blend your soup until smooth. Turn the heat back on and add: Salt, Turmeric, Black Pepper and Coconut Milk. Stir and cook for another 5 minutes. Turn the heat off and let it cool down for 5 minutes before serving.
5
Serve your soup topped with croutons, a drizzle of coconut milk and your favourite dried herbs.
