Montreal Gazette

Cauliflowe­r Soup with Coconut, Turmeric and Lime


I did find my soup was quite thick at the end, so I added a little bit more chicken stock to thin it out. Serves 4 to 6

2 tablespoon­s butter or ghee

1 cup or more chopped leeks, white part only, washed thoroughly

1/3 cup finely chopped cilantro stems or leaves

1 ½ lb cauliflowe­r, broken into small florets

1 tablespoon raw white basmati rice

½ teaspoon ground turmeric

2 tablespoon­s curry powder Sea salt

1 can (15-oz, 426 mL) coconut milk, plus water or stock to total

4 cups Juice of

1 large lime

1 to 2 tablespoon­s coconut butter Chopped cilantro or snipped chives to finish

Melt the butter in a soup pot over medium-low heat.

Add the leeks, cilantro stems, cauliflowe­r and rice, and stir to coat with the butter. Cook for about 5 minutes, then add the turmeric, curry powder and 1½ tsp salt.

Pour in the diluted coconut milk, raise the heat to high and bring to a boil. Lower the heat to a simmer, cover partially and cook until the cauliflowe­r is tender, 20 to 25 minutes.

Let the soup cool slightly, then scoop out a few cups, purée in a food processor or blender until smooth and return to the pot. If you prefer a creamy soup, purée the entire lot. Reheat gently, stir in the lime juice and taste for salt.

Just before serving, stir in the coconut butter. Ladle into bowls and finish with something fresh and green — chopped cilantro or snipped chives.

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