Creamy Coconut Cauliflower Soup (a dairy free and wheat free, cream-based soup)
Makes 8 cups
- 1 head cauliflower, chopped (core, too; remove leaves and tough skin)
1. Steam the chopped cauliflower until soft, set aside. Or, put in steamer basket and place over the saute pan while the other ingredients are cooking.
2. Saute the mirepoix until well cooked, about 20 minutes:
- 1 cup small diced celery
- 1 cup sliced shallots
- 1 cup small diced fresh burdock root
for a dry saute:
wet saute: 3 Tbls coconut oil, unrefined (lower fat version: use 1/2 the oil and keep the heat lower, cook for 30 minutes)
Be sure to add dry ingredients to the heated oil (i.e. dry the celery after rinsing); for several reasons:
- the water will pop and splatter when in contact with the heated oil
- the water will drop the temperature of the oil
- the water will push the heated oil away from the celery, preventing the celery from softening
3. Add and simmer for 10 minutes:
- 1 cup white wine
- 1 cup water
- If you have time, simmer for 20 minutes, allowing the liquid to reduce for a deeper flavor.
- Do not allow the mixture to boil. A very low simmer is ideal.
4. In high-speed blender, mix all ingredients -with milk and ume paste- until velvety smooth:
- 2 cups coconut milk, see recipe below (for a fat-free version use: 2 cups veggie stock, thickened with kuzu)
- 2 tsp umebushi paste (or 1 Tbls ume vinegar)
Tip: for a non-creamy hearty version, use vegetable stock instead of the coconut milk and lightly blend half the saute mixture and half the cauliflower, I use the food processor and push the pulse button just a couple of times. Stir all ingredients together with spoon until well mixed. This will give you a hearty broth-y version.
5. Serve with a generous dusting of toasted, very fine ground coriander seeds.
Homemade Coconut Milk, from coconut flakes
- 2 cups coconut flakes
- 4 cups water
1. Blend well in Vitamix.
2. Strain, reserve liquid, set aside the meal for other uses (ex: power bars, dessert toppings, granola)