Cauliflower and Cumin Soup with Chili Butter
To bring out the full flavor of the spices, roast them in a dry pan over medium heat for about a minute until fragrant before adding to the onions.
-6 tablespoons butter
-2 medium onions, chopped
-2 teaspoons cumin
-3 cloves garlic
-1/2 teaspoon cinnamon
-1 large head of cauliflower, chopped into medium pieces
-1 8 oz. can coconut milk
-1 1/2 cups vegetable stock or water
-1/2 teaspoon chili powder
-2 tablespoons pine nuts (optional), toasted.
Melt 2 tablespoons butter in a large pot over medium heat. Add onions, cook for a few minutes, and then add garlic, cumin and cinnamon. Cook for 5 minutes more. Add the cauliflower and salt and pepper. Cover with a lid and let cook for about 15 minutes.
When the cauliflower starts to soften, add the coconut milk and vegetable stock or water. Bring to a boil, then reduce the heat to medium low. Cook for another 15 minutes until the cauliflower is cooked through. Put in a blender or food processor and blend until smooth. Add more stock or water if it is too thick, and season with salt and pepper.
To prepare chili butter, melt remaining butter in a small saucepan and keep over heat until lightly browned, around 4-5 minutes. Add chili powder and remove from heat.
To serve, ladle soup into a bowl. Top with chili butter and toasted pine nuts, if using.
Serves 4-5.
