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Restless by nature, on a whim I blew off city living and my career, to try my hand at a simpler-slower life in rural Tasmania. It's going to be one heck of a learning curve..join me as I find my feet, fingers crossed!

Thursday, September 23, 2010

The humble cauli...

Spiced cauli & coconut soup.
(slightly blended version)

Fresh from the organic farm, the cauliflower looks destined for our lunch.
Not in the mood, for a complicated dish, soup wins out.  
Ten minutes later & it's done.
It's fresh, sings with simplicity & has a slightly acidic finish on the palate.
Checkout the recipe below...yummo.....


Cooking time: 10-15 mins
Makes: 1.4 LT
750ML vegie stock or fish stock
1 can organic coconut milk
3 kaffir lime leaves, fresh or dried
1 small onion, thinly sliced
1/3 t tumeric
1 large T of coconut powder
400g cauli (cut into small florets)
1.5 t of garam masala or favorite spice mix
fresh chilli to taste (optional)
1 lemon, juiced
50ml rice bran oil
 1 t salt

Saute onion in oil, for around 5 minutes. Add tumeric, lime leaves, 
stock & coconut milk. Bring to boil, add cauli & simmer for 10 minutes.
Cauli will be still slightly undercooked. To finish add chilli, lemon juice,
salt, coconut powder & spice mix. Garnish: fresh coriander leaves.
*This is a light fresh summer soup for a heavier version puree with a
stab mixer for 10 seconds.

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