Cauliflower and caraway soup

6 servings Prep: 20 mins, Cooking: 30 mins
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A creamy cauliflower soup with a caraway twist.

By Food24 May 04 2015
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Ingredients (13)

1 head of cauliflower — broken into florests
2 Tbs butter
2 onion — chopped
3 leeks — large, cleaned and chopped
2 celery stalks — chopped
1 tsp stock powder — vegetable or chicken
sea salt and freshly ground black pepper
1 l milk — skim
For the coriander and flaxseed oil:
30 g fresh coriander — chopped
2 garlic — cloves
lemon — halved, juice only
1/3 cup flax oil
2 Tbs water
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Method:

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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