Cauliflower Coconut Soup with fresh fennel leaf and coriander pesto

cauliflour soup with a pesto of coriander and cashews
Cauliflower and coconut soup with a pesto of coriander and cashew, kitchenware Tescoma and C & H Bartoli

This is my kind of meal.  I enjoyed every spoonful after our programme.  I will use the pesto of cashew and fresh coriander as a dip with poppadums tomorrow.  Try to keep the cauliflower soup as white as possible as the contrast is striking.

I like to boil the onions and garlic for my soup rather than frying them.  The sweetness comes out and it is a much smoother flavour than frying them.  The taste of this soup is delicate and delcious. 

Make the most of cauliflower in the market today at 50c each for a huge giant one’

For the soup you will need:

2 tablespoons coconut oil
1 leek (white tip only), roughly chopped

1 spring onion, roughly chopped

1 onion, roughly chopped
Sea Salt and white pepper
4 cloves garlic, crushed
1 cauliflower, roughly chopped
a pinch of ground coriander
a pinch of ground cumin
1 cup coconut milk or 1/2 cup coconut

1 stock pot
1 cup water

For the cashew and coriander pesto you will need:
a large bunch of fresh coriander

a large bunch of fresh fennel leaves
a pinch of ground coriander
2 tablespoons lime juice
1 cup cashew nuts
1 clove garlic, peeled and roughly chopped
2 tablespoons mild and light olive oil
1 tablespoon cold pressed coconut oil
1/4 cup coconut milk OR 1/4 coconut
1/4 cup water
Salt to taste

Optional: Thinly sliced fresh red chili to garnish

For the soup
Place the water in a large pot over moderate heat.  Add the stock pot.  The add the chopped onion, leeks, spring onion and garlic.    Stir and cook for a couple of minutes then add the ginger and rest of the vegetables

OR do it the traditional way: Saute the leeks, garlic and cauliflower in the coconut oil on low heat. Add all the other ingredients and bring to a boil. Lower the heat and simmer for half an hour. Check that the cauliflower is cooked through. Allow to cook. Puree until you have a very smooth and satiny texture with no pieces.

For the coriander, fresh fennel leaves and cashew pesto
Place all the ingredients in a large bowl and puree by using an electric hand blender. Place in the fridge for an hour.

Heat the soup. Serve in individual bowls and place a spoon of pesto in the centre of each bowl.  Drizzle a few drops of coconut oil.


Cauliflower Coconut Soup with a pesto of fresh fennel leaves and coriander

Lea’s Good Food Everyday airs on Smash TV and you can follow on facebook

Photography by CJ Baldacchino

Trade Enquiries:

Filipo Berio Olive Oil, Fry Light Cooking Sprays by Rimus Group

Oxo Stock Pots, Saxa Salt by Premier Foods at George Borg Ltd

Truvia by Stevia by Silver Spoon at Borg & Aquilina

Coconut Oil, dried herbs and spices, cashews and other nuts by Good Earth Distributors

Fresh fruit, vegetables and herbs by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]

3 responses to “Cauliflower Coconut Soup with fresh fennel leaf and coriander pesto”

  1. Yum! Great flavours 🙂 I love the pesto x

    1. yes i will surely be making it again i imagine its great with grilled chicken or veg, good weekend elaine x

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