For starters macadamias simply taste amazing and they are my favourite nut. They are buttery in texture and flavour, are amazing in raw desserts and offer much goodness such as healthy fats. They are low in carbohydrate, harmful Omega 6 fats, phytic acid (no need for soaking) and pesticide residue and contain Vitamin B1, copper, iron and a fair whack of manganese (think bone and thyroid health). Great for those creaky knees. This soup is a deliciously healthy, gut loving meal. Perfect for those meat free days or if you need to recover from a bout of digestive discomfort. For more on the benefits of macadamias and other nuts read this article.
INGREDIENTS
3 tbsp macadamia oil (or coconut oil)
1 large head of cauliflower, cut into florets
1 clove garlic, crushed, chopped
1 onion, chopped roughly
1/2 tsp turmeric
3 tbsp macadamia oil (or coconut oil)
1 large head of cauliflower, cut into florets
1 clove garlic, crushed, chopped
1 onion, chopped roughly
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp ground fennel
3 cups water (or homemade bone broth)
1 cup organic coconut cream (I use the brand Honest to Goodness or Organic Ayam)
1/2 cup macadamias
2 tbsp fresh coriander, finely chopped
1/2 tsp himalayan salt
1/2 tsp black pepper
1 cup organic coconut cream (I use the brand Honest to Goodness or Organic Ayam)
1/2 cup macadamias
2 tbsp fresh coriander, finely chopped
1/2 tsp himalayan salt
1/2 tsp black pepper
METHOD
- Pre-heat oven to 200 degrees.
- Spread onion,garlic and cauliflower on a baking tray lined with baking paper.
- Drizzle with salt, pepper and 2 tbsp macadamia or coconut oil. Roast for 15-20 minutes until golden brown.
- Heat 1tbsp of macadamia or coconut oil in a large pot, add the macadamias and sauté for 2-3 minutes, or until golden brown.
- Place cauliflower, onions, water (or broth), spices, herbs into a large pot, stir. Bring to boil and let boil for approx 5 minutes.
- Remove from heat. Puree ingredients using a hand held blender or stationary blender.
- Add coconut cream and heat soup for 5-10 minutes on medium heat prior to serving.
- Top with coriander.
serves 3-4
