Cauliflower and coconut soup with toasted cumin, chilli butter and pine nuts
Sam and Sam Clark’s cauliflower soup takes inspiration from quintessentially warming spices found in the countries of North Africa. Cumin seeds are freshly toasted and ground, pine nuts are fried in olive oil and paprika is stirred into brown butter for some of the most nourishing and comforting flavours to top a gentle soup like cauliflower. A blend of coconut and cow’s milks brings a layered creaminess, and the slightly chunky texture of the soup keeps the diner in touch with the vegetable within.
Ingredients
Metric
Imperial
- 60g of unsalted butter
- 2 onions, finely chopped
- 2 1/2 tsp cumin seeds
- 3 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- 2 medium cauliflowers, or 1 very large (about 1.5kg), core and leaves removed, roughly chopped
- 270ml of coconut milk
- 400ml of vegetable stock, or water
- 200ml of whole milk
PINE NUTS
- 2 tbsp of olive oil
- 2 tbsp of pine nuts
CARAMELISED CHILLI BUTTER
- 60g of unsalted butter
- 1/2 tsp hot paprika, (unsmoked) or ⅓ tsp chilli powder
Equipment
- Hand blender
Method
For the pine nuts, heat the olive oil in a large saucepan over a medium heat. Add the pine nuts and fry until they just start to colour, stirring constantly, then remove with a slotted spoon and set aside
- 2 tbsp of olive oil
- 2 tbsp of pine nuts
Put the butter in the pan with the residual oil and, when it foams, add the onions and a pinch of salt. Fry over a medium heat for 20-30 minutes, stirring often, until golden
- 60g of unsalted butter
- 2 onions, finely chopped
Meanwhile, toast the cumin seeds in a small dry frying pan over a medium heat, stirring constantly, until they have begun to brown – approximate 1-2 minutes. Crush them in a mortar and pestle (Sam says: "One of the most evocative and pleasurable smells is that of crushing warm, browned cumin.")
- 2 1/2 tsp cumin seeds
Add the garlic, cumin and cinnamon to the onions and cook for a further 5 minutes. Stir in the cauliflower along with a pinch of salt and pepper. Put a lid on and leave to gently cook for 20 minutes, stirring once or twice
- 3 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- 2 medium cauliflowers, or 1 very large (about 1.5kg), core and leaves removed, roughly chopped
Meanwhile, for the caramelised chilli butter, melt the butter in a wide frying pan or saucepan over a low-medium heat until the butter separates and the milk solids turn golden and smell like caramel. Remove from the heat, cool for a minute, then stir in the paprika. Set aside
- 60g of unsalted butter
- 1/2 tsp hot paprika, (unsmoked) or ⅓ tsp chilli powder
Take off the lid and mash the cauliflower coarsely with a potato masher. Continue to cook with the lid off for 20 minutes, mashing occasionally
Pour in the coconut milk, stock, and milk. Simmer for 10 minutes, until the cauliflower is completely soft, then remove from the heat and blend the soup with a handheld blender until almost smooth
- 270ml of coconut milk
- 400ml of vegetable stock, or water
- 200ml of whole milk
Check the seasoning and serve in bowls with a drizzle of warmed chilli butter and the pine nuts on top
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