Coconut Cauliflower and Leek Soup
This recipe is largely based on a recipe called leek soup from Heidi Swanson’s ‘Near & Far: Recipes inspired by home and travel’. The mix of lemon zest and coconut oil is a treat, and the final result is a creamy and hearty soup that’s filling as a main course. It’s only flaw its the fact that it’s very monotone so don’t skimp on the dill when arranging your toppings!
- 1/4 cup coconut oil
- 3 leeks, washed and chopped
- Zest of two lemons
- 2 litres water
- 1.5 cups cooked brown rice (3/4 cup dry)
- 1 can white beans
- 100-150ml coconut milk
- Half a head of cauliflower
- 150g fresh egg noodles
- dill, fresh lemon juice, and lemon infused olive oil to serve
- If you aren't using leftover brown rice, get the rice on the stove as soon as possible. Cook according to package instructions.
- 10 minutes before the rice is done, heat the oil in a large soup pot.
- When hot, stir in the leeks. Salute, stirring regularly until the leeks are soft.
- Add in the zest of both lemons, stir around for a minute or two, and pour in the water and salt.
- Bring to a simmer and stir in the beans, coconut milk and rice (which you've drained and rinsed after boiling separately).
- Once it's back up to a simmer again, add the cauliflower and pasta.
- Cook for a few minutes, and then serve topped with fresh dill, a squeeze of lemon and a drizzle of lemon infused olive oil.