Blómkáls- og blaðlaukssúpa

Cauliflower and leek soup

We had visitors last week and since I wanted to offer a little something, I had this vegan cauliflower soup. Yes, I know it's not necessarily classic Icelandic, but certain Asian influences are becoming more and more common in the cuisine here. I always have to think of an Icelandic (television) chef (now unfortunately deceased) who loved cooking with coconut and especially coriander... he was "allowed" to do that in his fish soup, but his regular guests mutinied when it came to his fish balls - to his genuine grief...

We then "spiced up" the cauliflower soup with a little Umami Sjávarsalt - I didn't have any vegetable broth anymore, only meat broth, but the lamb would have been tasty and that wouldn't have been right either. So we had to season it a bit afterwards - but this vegan salt with its slightly smoky flavors was really good with it!

Ingredients for 4 servings

2 Tbsp oil

1/2 tsp nutmeg

1 tsp coarse sea salt

1 pinch of black pepper

1 tsp ground cumin

2 stalks of leeks

250 g cauliflower

400 ml vegetable broth

600 ml coconut milk

Coconut flakes

1 Tbsp fresh coriander

Preparation

Heat the oil in the pan.

Wash and clean the leek and cut it into small pieces.

Heat the oil in a large pot and fry the spices in it.

Meanwhile, wash and clean the cauliflower and cut it into florets.

The finely chopped leek...

...and then add the cauliflower florets and fry briefly.

Pour in the vegetable broth and coconut milk and let everything simmer for about 45 minutes until everything has become nice and soft. (I had already added a handful of fresh coriander and let it simmer.)

Then puree the soup carefully and serve with the coconut flakes and fresh, chopped coriander.

[Translated from here.]