Puréed goodness for a nourished soul.
The key to any soup is mirepoix. Yes, the sautéed onions, carrots and celery actually have a fancy name! These “beginnings”, along with spices, are the foundation to any soup.
You can add just about anything to soup! You can use water or veggie broth for a lighter version or coconut milk for a thicker sensation.
Whole or puréed?! That depends on what you’re putting in it and your preference. I prefer to purée cauliflower. I also use roasted veggies which blend perfectly with the mirepoix!
2 stalks of celery
1/4 cup onion, diced
Salt and pepper to taste
1 tsp coriander
1/2 tsp ground ginger
1 cup roasted cauliflower (I used purple)
1/2 cup roasted sweet potato
1-2 Tbsp extra virgin olive oil
1 cup coconut milk
coconut cream (top of the canned milk)
Roast the cauliflower and sweet potato ahead of time. I roast cauliflower florets at 350°F and sweet potato slices at 400°F.
Chop up onion, celery and carrots.
Add olive oil to a pan over medium heat and sauté onions, carrot and celery for 5-7 minutes.
In a blender, add cauliflower, sweet potato and sautéed veggies. Add coconut milk and blend. Add more coconut milk until desired consistency is achieved.
Swirl on some coconut cream and top with spring onions, fresh pepper and a crunch!
Makes 1-2 servings
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