This simple soup is inspired by a dish we tried from the vegan menu at Raymond Blanc’s Manoir Aux Quat Saisons restaurant for my inlaw’s 50th wedding anniversary. This is a much lighter, low fat version which is perfect during this beginning to 2017! My husband came up with this recipe as we were both obsessed with the flavour of this soup for weeks after our meal!
The lime flavour is not overpowering, just taking a simple cauliflower soup and giving it a new dimension. This would be great as a starter or main course with the addition of some noodles or rice and some white beans if you wish!
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Prep time: 10 minutes
Cooking time: 30 minutes
(Makes 16 – 20 stuffing balls)
1 medium 750 – 800g (26 – 30 oz) head of cauliflower
1 ltr (32 fl oz) stock
200ml (7 fl oz) plant mylk (can be subbed for coconut milk)
1 finely chopped white onion
½ finely chopped medium trimmed leek
2 minced cloves garlic
2 kaffir lime leaves (fresh, frozen or dried)
Salt & Pepper to taste
- Remove any leaves from the cauliflower and break into florets. Keep back 1-2 floret and break into tiny pieces.
- Fry onions, garlic and leek until translucent and soft
- Add cauliflower and fry off for 2 minutes
- Add stock, plant mylk and kaffir lime leaves
- Bring to boil and reduce to a simmer
- Cook until cauliflower is tender
- Blend into a smooth soup