An absolutely beautiful, delicate soup. Leave out the garlic croutons or make them of gluten free bread for a gluten free version.
Prepared by: Eerainuh
Recipe type: soup
Cuisine: vegan
Serves: 4
You need
1 head of broccoflower, in florets (or cauliflower)
1 can of coconut milk (I used light milk)
1 liter of water
1 tbsp of veggie stock powder
1 medium onion, chopped
4 cloves of garlic, minced
leafs of 3 sprigs of fresh thyme
pepper
1 tsp of capers per person
about 1 slice of bread per person
2 tbsp of oil (for the croutons)
2-4 tsp of garlic powder
some sprigs of chives per bowl, chopped
To do
cook the broccoflower florets in the water with veggie stock powder, till they are about half soft
add the chopped onion, the coconut milk, garlic and pepper
let gently boil till everything is soft, about 10 minutes
when broccoflower is nice and soft, either use your stick blender to liquify, or pour in blender. A stick blender can easily do the job
add in the thyme leafs and return to stove for another 5 to 10 minutes
in the meantime sprinkle the both sides of the bread with garlic powder, or one side if you like less garlic
heat the oil in a pan and cut the slice of bread in cubes
when oil is hot, throw the bread cubes in pan and fry them, add more oil if too dry, turn them over a few times, keeping heat on medium
soup will be ready by now, so serve and top with a part of the croutons, chopped chives and capers
Notes
Keep some of the croutons on the side, so you can have a fresh crunch half way. Unless you like soggy croutons, of course!
This soup is also awesome with a few drops of liquid smoke per bowl, and the same for Truffle oil. It just depends what you feel like - but there is a beautiful delicate balance between the brocco-(or cauli)flower and the coconut milk. Try without first, you can always add :-)
Enjoy!
Recipe by VaVaVoom Vegan & Organic Recipes at http://eerainuh.com/broccoflower-coconut-soup-w-garlic-croutons/