Whoever reads my articles here on Glow Chef will say “what a soup addict!” It is a bit true but … they are so healthy! And comforting during the winter!
And furthermore, they make a fantastic fast meal when I arrive late at home, which happens every Thursday. Therefore, there is soup here at least once a week.
This culinary week is dedicated to anti-stress theme, and I don’t know if because of food or just suggestion, I’m already sleeping better 🙂
If you want to read why I’m talking about cauliflower and anti-stress, read this article here and the article on MindBodyGreen that inspired this series.
I already cooked roasted cauliflower with a super original sauce, simultaneously sweet and spicy. And yesterday I made this soup.
Since I started adding toppings to the soup my life became much more interesting 😉
It is not the first time that I make the cauliflower and leek combination. But it was the first time that I used lime, and it was not only as juice: I tried adding lime zest at the end as a topping and the result was surprising.
With the lightly roasted almonds and some cilantro leaves, the lime zest brought some flavor complexity as well as a very welcome freshness, given the fantastic temperature that we have been enjoying in Lisbon this week.
Cauliflower, Leek And Lime Soup
for 6 people
- 1 big cauliflower
- 1 white onion
- 2 leeks (or one if it is big like mine)
- 1 tablespoon of coconut oil
- 1 liter of hot water
- 1/4 teaspoon of sea salt
- Juice of half a lime
Peel and chop the onion into small pieces.
Thoroughly wash the leeks and cut into thin slices.
Add the coconut oil to a pot. Add the onion and the leek. Cover it and let it stew on low heat while preparing the cauliflower.
Cut the whole cauliflower in florets and then smaller pieces. You can use the stem: cut and throw away the toughest parts of the stem. Cut the leftover in 1 to 2-centimeter cubes. Wash everything and let it drain.
When the onion and the leek become translucent, add the cauliflower and approximately 800 ml of hot water. Raise the heat until it boils. Then let it simmer for 15 minutes.
Once the time is up, check if the cauliflower is completely soft – that’s the objective. If it isn’t soft yet, let it cook for another 5 minutes.
Blend the soup with the stick blender (or your usual blender, Bimby, whatever you use) until it is creamy. You can adjust the texture of the leftover hot water. I added an extra 100 ml of water.
Season with salt and lime juice and blend a little more. Taste and adjust the seasoning, if necessary.
Ingredients for the toppings:
- Zest of 2 limes
- 1 teacup of cilantro leaves
- 6 tablespoons of laminated almonds
Lightly roast the laminated almonds in a hot frying pan, without grease. Keep stirring the frying pan so that the almonds get heated homogeneously. When they start getting golden put them on a plate or bowl, so they do not burn.
Thoroughly wash and dry the cilantro leaves. I like them whole but if you prefer, you can cut them into strips.
Serve the soup and decorate it with cilantro, almonds, and lime zest.
Hope you like it!