Cauliflower and Caraway Soup with Coriander Oil

cauliflower_and_caraway_soup_with_

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Ingredients

2 onions, chopped
3 large leeks
2 tbsp butter
2 celery sticks
1 tsp caraway seeds
1L chicken stock (homemade)
2 large heads cauliflower
2 garlic clove
1/2 fresh lemon juice
30g fresh coriander
2 tbsp water
1 tbsp and 1/3 cup macadamia nut oil

Method

  1. Start by cleaning your leeks and chopping them, along with the celery. Heat the butter and 1 tbsp macadamia nut oil in a large pot and sweat onions, leeks and celery until translucent.
  2. Add caraway seeds and season with salt and black pepper. Break your cauliflower heads into florets and add to the pot. Sauté for 2 minutes. Cover with chicken stock and simmer for 20 minutes or until soft. Purée until smooth.
  3. To make the oil: Chop your coriander and place in a blender, along with the garlic and lemon juice, and process. With the motor running, slowly pour the macadamia nut oil through the funnel, then add water.
  4. To serve: Reheat soup, ladle into bowls and drizzle with the coriander oil.

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