Cauliflower and caraway soup


Ingredients 14
Servings 6
Time 20 mins


  • 1
    large head of cauliflower, broken into florets
  • 2
  • 2
    onions, chopped
  • 3
    large leeks, cleaned and chopped
  • 2
    sticks celery, chopped
  • 1
    chicken or vegetable stock powder
  • Sea salt and black pepper
  • 1
    skim milk
  • For the coriander and flaxseed oil:
  • 30
    coriander, chopped
  • 2
    garlic cloves
  • Juice of half a lemon
  • 1/3
    flaxseed oil
  • 2


30 mins
Heat the butter in a large pot and sweat onions, leeks and celery until translucent. Add caraway seeds and stock powder and season with salt and pepper.

Add the cauliflower and sauté for 2 minutes. Cover with milk and simmer for 20 minutes or until the vegetables are soft. Purée until smooth.

To make the coriander and flaxseed oil, place coriander, garlic and lemon juice in a blender and process. With the motor running, slowly pour the flaxseed oil through the funnel. Lastly, add water.

To serve, reheat soup, ladle into bowls and drizzle with coriander oil.

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