Recipe for Creamy Curried Cauliflower Soup with Crisp Smoked Chicken
500g Cauliflower, washed & chopped
100g Onion, diced
1 clove garlic, peeled and chopped finely
Small piece of ginger, peeled and chopped finely
1/3 tsp Credé Natural Oils Coconut oil
2 tbsp. curry spice
Pinch of ground nutmeg
500ml Unsweetened Almond Breeze almond milk
100g Fat free smooth cottage cheese
1/2 cup leek stock (water will also do)
Heat a medium sized sauce pot and add the coconut oil.
Fry the onion, garlic, ginger & spices.
Add the cauliflower, almond milk & water.
Season with salt & black pepper.
Cook over a medium heat until the cauliflower is soft, blend in a food processor or with a stick blender until smooth and add the creamed cottage cheese.
Check the seasoning and adjust to taste (add more nutmeg to your preference).
Serve with smoked chicken cubes that has been fried crisp in a dry non-stick pan and some fresh coriander leaves, sprinkle a dash of smoked chili salt.