- 1 medium head cauliflower (about 2 lbs) trimmed and broken into florets (use white stalk too)
- 2 celery stalks
- 2 medium leeks, trimmed, washed and sliced (about 2 cups)
- 4 cups vegetable or fatty chicken broth
- 1 Tbsp cumin seed
- 1 Tbsp coriander seed
- 2 tsp fennel seed
- 1 Tbsp avocado oil or ghee as needed
- 2 clove garlic minced
- 2 tsp minced fresh ginger root or 1 tsp ginger powdered
- ½ tsp sea salt and pepper to taste
- 2 Tbsp freshly chopped chives or cilantro
- ½ lime
- ¼ cup toasted sliced almond
- pinch of cayenne
- ½ cup can full fat coconut milk
1. Combine cumin, coriander and fennel seeds in a small skillet over medium heat. Toast, shaking the pan frequently, until fragrant and beginning to darken, about 3 minutes. Let cool. Grind to a powder with a mortar and pestle or spice grinder.
2.Heat oil in a large saucepan or soup pot over medium heat. Add leeks and cook, stirring frequently, until beginning to soften, 4 to 6 minutes. Add the ground spices, garlic, ginger, salt and cayenne. Stir to combine. Stir in cauliflower and cook, stirring, for 2 to 3 minutes. Add broth and bring to a gentle simmer. Partially cover, reduce heat to maintain a gentle simmer and cook until the cauliflower is tender, about 20 minutes.
3. Use a slotted spoon to remove about 1 cup of the cauliflower. Let cool slightly. Chop into small florets.
4. Working in batches, puree the rest of the soup in a blender and return it to the pot or puree in the pot with an immersion blender. (Use caution when pureeing hot liquids.) Add a squeeze of lime juice to taste.
5. Add ½ can full fat coconut milk to the puree, Serve garnished with the reserved florets, almonds and chives (or cilantro).
Tip: For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes