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Cauliflower & Coconut Soup with Homemade Flatbreads

Cauliflower and Coconut soup by Natalya Chagrin
Clio Wood’s delicious creation. Photo credit Natalya Chagrin

By Clio Wood

clio’s company, &breathe wellbeing, runs family retreats as well as nutrition and fitness programmes. Here’s one of their yummy recipes.

For the soup (serves 4):

Olive oil
1 large onion
3 cloves garlic
1 large cauliflower head
1 tin full fat coconut milk
1 pint of stock (either a cube or homemade)
1 tsp turmeric
Salt and pepper
Fresh coriander (optional)

For the flatbreads (serves 4):

250g flour (ideally a whole grain flour, e.g. wholemeal or white rye)
1tsp baking powder
Half tsp salt
3tbsp greek yoghurt
Glug of olive oil
Milk, nut milk or coconut milk

Clio wood and motherdom’s anna ceesay in december 2018. credit natalya chagrin.

Instructions:

Place the flour, baking powder and salt in a large mixing bowl and add the yoghurt and a glug of olive oil.

Start to mix until it starts to become a bit crumbly, if there’s lots of flour not incorporated you can add more yoghurt, ditto you can add more flour if it’s too wet!

To make the mixture come together, add your choice of milk a tablespoon at a time, mixing and combining with hands in between until it’s a soft dough.

Grab a bit of dough at a time, roll into a ball and flatten into a thin circle.

Grease a thick bottomed frying pan and fry on a medium to low heat, flipping halfway, approximately two minutes per side. Remember to turn down the heat if they start to burn!

If you’re doing it in batches, you can keep the flatbreads warm in a dish in the oven until they’re all done and you’re ready to eat.

Add a glug of olive oil to a large saucepan and place on medium heat.

Peel, chop and fry off the onion for 10 minutes, once softened add the garlic, crushed and roughly chopped.

Whilst it’s cooking, remove leaves from the cauliflower, wash the head and chop into florets. You can also use the stalk, but remove the outer layer.

Fry off the cauliflower in the pan with the onion and garlic, add turmeric and mix it all around to coat with the flavour. 

After a couple of minutes, add the coconut milk and stock, simmer for 20 minutes or until the cauliflower is nice and soft (a fork will slide in easily if it is). 

Once done, puree by your preferred method and season to taste. 

Serve with chopped coriander sprinkled over, if you wish. 

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