On a cold January day, there was a giant purple cauliflower calling my name at the lovely food market in Copenhagen, Torvehallerne. I saw it and immediately thought... soup! Particularly, a soup made with the Thai Tom Kha flavors like coconut, ginger, lime, and chili.
This will definitely be a winter staple now regardless if it's the regular kind or purple kind.
1 tablespoon avocado oil
2 shallots, diced (with a sprinkle of salt to help sweat)
2 inches fresh ginger, peeled and finely chopped
1 large head purple cauliflower, chopped (save a few florets for garnish)
1 large potato, peeled and cubed
1 can coconut milk (and a bit more of garnish)
4 cups veggie broth (made my own homemade but store-bought is fine - not bouillon)
1 teaspoon maple syrup
2 teaspoons salt
1/4 teaspoon cracked black pepper
pinch of chili flakes
3 kaffir lime leaves (alternatively, 3 teaspoons of lime zest)
drizzle of coconut milk, swirled in (make sure the coconut milk is homogenous, not separated)
handful of curried chickpeas (1 can of chickpeas, rinsed and drained, a drizzle of avocado oil, some curry powder, turmeric powder, a little bit of coconut aminos or soy sauce, a dash of maple, and a drop of liquid smoke - baked until pretty crispy!)
pieces of roasted cauliflower
cilantro (if you roll that way)
nigella seeds or black sesame seeds
drizzle of avocado oil or toasted sesame oil
pinch of lime zest or squeeze of lime
Heat the shallots and ginger with the oil and a pinch of salt over medium heat.
When the shallots are translucent, add in the cauliflower.
When the cauliflower is tender but not totally soft, add in the rest of the ingredients.
When it comes to a simmer, reduce the heat, pop a lid on it, and let the flavors mingle together and cook for about 40 mins.
Blend it up and top with the garnish!
Lots of love,