Wednesday, 3 September 2014


This recipe came into existence from a matter of praticality. I was roasting the cauliflower in the oven and prepping the other ingredients when I realised that I had no onions. I called my neighbour and she only had a quarter of one inside of her fridge. Home alone with two kids at witching hour, there was no way I was going to risk bundling everyone into the car to buy one onion. Inside of my fridge I spied two flat leek tops sticking out from the bottom drawer, they would do. I usually use vegetable stock, but today I used a beef stock just because it was found inside of my pantry during my search for an onion and I had dreams of making a bacon dust to top the soup, but I got impatient and just diced and fried the bacon and placed it on top of the soup in a heap.

(Serves 4 - 5, prep 10 mins and cooking time 30 mins)

A dollop of coconut oil
A splash of olive oil
1 head of cauliflower
**1 can of coconut milk
1 litre stock
1 leek, sliced
***1 potato, diced
2 garlic cloves, sliced
1 heaped tbs dried cumin
1 heaped tbs dried corriander
1 heaped tbs tumeric
large pinch of salt
pepper to taste
4 - 5 rashers of bacon

1. Pre-heat oven to 200 degrees

2. Cut cauliflower into chunks and lay out onto a baking
 tray and drizzle with olive oil and a sprinkle of salt 

3.  Roast the cauliflower in the oven for 15 - 20 minutes, or until it is lightly browned. 
Remove from oven and rest on the bench

4. Heat coconut oil on a medium heat in a large pot, then add the sliced leek, diced potato and sliced garlic and stir around for about five minutes and then add the spices and coat the leek and garlic in the spices, keep doing this until the spices become fragrant, about 3 - 5 minutes

5. Toss the roasted cauliflower into the pot with the curried leek and garlic, 
add the stock and bring to the boil and then lower the heat to a gentle simmer, 
then add the can of coconut milk

6. Stir to combine, and then either blend with a handheld mixer or blender

7. Heat a small fry pan on a medium high heat, thinly dice the bacon and then add to the hot fry pan,
stiry fry until browned and crispy

8. Serve soup in generous bowls and top with handfuls of fried bacon.

**To make it a creamier soup, half the amount of stock and add an extra can of coconut milk and a half a cup of water.
*** A potato is used to thicken the soup, this can be replaced with 1/4 cup of any type of cooked bean 
or uncooked lentils or rice

This recipe was adapted from one of my favourites from when I used to be strictly vegan, just leave out the bacon and be sure to use a vegetable stock, or just plain water with a bit of extra salt if you are making this for your vegan friends.

Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.

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