Pairing coconut cream and cauliflower might be a lovely idea for an Asian-style tropical summer soup.
How we love collaborating. Hanlie Joubert of Slow Wanderings blog said she thought pairing coconut cream and Natures Garden cauliflower might be a lovely idea for an Asian-style tropical summer soup. She was so right.
Hanlie describes herself as ‘a South African-born global nomad.’ After years of wandering through the UK, Europe and USA, her days are now spent on a farm in the Franschhoek Valley, just outside of Cape Town.
‘Here, together with my husband and two children we are reclaiming slowness,’ says this photographer and stylist who tells us she keeps being inspired by the rawness of Africa and ‘the beauty of imperfection.’ Her new goal is to ‘see beauty in the everyday, to live with less, with grace and kindness.’
We like that. Without further ado, let’s sit down and help yourself to a nice bowl of kindness and cauli.
Cauliflower Coconut Soup
Serves 4
Ingredients
1 onion, roughly chopped
3 garlic cloves, crushed
2 celery stalks, roughly chopped
salt and pepper
olive oil
400g Natures Garden cauliflower florets
1L vegetable stock
400ml can coconut cream
thai seven spice, to garnish
Method
Put the oil in a large pot, on high heat.
Add the onion and garlic and cook for about 5 minutes.
Add the celery, cauliflower pieces and salt and pepper to taste, and give it a good stir. Cook for 5 minutes and stir occasionally.
Turn to medium heat and add the vegetable stock and coconut cream.
Allow to simmer for about 15 minutes.
Remove from heat and blend until smooth and creamy.
Garnish with Thai seven spice and serve with crusty bread.
