about two days ago, minnesota launched into “full fledged fall weather” mode, the wind picked up with a furry and slung a cold snap into our direction dropping the temps into to 50′s with a promise for 35 as tonight’s low. i retaliated in the only way i knew; crock pot cookery. your crock pot is the best way ever to warm your house and belly simultaneously while adding moisture and tasty aromas to the air. woo hoo! perfect for when the pesky landlord “forgets” to turn on your heat, or when you’re pressed for precious time. enjoy!
creamy coriander cauliflower soup
2 medium heads cauliflower, trimmed into bite sized pieces
1 medium yellow onion, diced
2 cloves garlic, minced
3 c vegetable stock
1 15 oz can diced tomatoes
1 15 oz can light coconut milk
3 tbs cashew butter
1 tbs coriander, ground
1 serrano chile, thinly sliced
salt and pepper to taste
this is so simple it hurts!
in a skillet, saute the onions in olive oil until softened and slightly golden. add the garlic and stir until fragrant, about 30 seconds and turn off the heat. stir in the cashew butter until melted, and then slowly add in stock until all of the cashew butter has been thinned out. pour everything but the coconut milk into the crock pot, including the juices from the tomatoes. cook on high low for 6-8 hours (or high for 4-6). before serving, pour in the coconut milk and let simmer for 15 minutes, using an immersion blender, puree the soup until almost completely smooth but retaining some texture. if you ladle this into a blender, BE CAREFUL!
you can also make this soup in a dutch oven or soup pot!
saute the onions and garlic, and in the cauliflower and cook until softened. add everything else but the coconut milk and bring to a high simmer, cook for 30 minutes or until the cauliflower is soft. add the coconut milk and proceed with blending!