About the Recipe
an original For Good Granola recipe
The smooth velvety texture and presentation of this soup is impressive, but the ingredients and method are incredibly approachable. milkadamia's Unsweetened Barista milk enhances the soup's subtle sweetness with its own creamy, nutty flavor, while For Good Granola's Sweet Curry buckwheat granola adds a boost of curry flavor and exotic crunch to cut through the richness.
1 large head of cauliflower (about 8 cups)
3 T milkadamia Pure Macadamia Oil
1 t curry powder
2 t salt
1 medium leek, white and light green part only (about 1 cup), chopped
1 medium Spanish onion (about 1 cup), chopped
1 T lemon juice, plus more tt
1 T dijon mustard
tt salt and fresh cracked pepper
Chive, for ganish
Cut cauliflower in half lengthwise. Remove leaves and cut out core. Rough chop cauliflower florets and tender stems in about 1-inch pieces (all about the same size to ensure even cooking). You will want approximately 8 cups of cauliflower.
Heat macadamia oil in large dutch oven over medium heat. Add curry powder and salt and stir until fragrant, about 15-30 seconds. Add cauliflower, onion, and leek. Fold vegetables until well coated in oil. Cover pot, leaving lid slightly cracked to allow some steam to escape. Cook vegetables until tender, about 20 minutes. Add milkadamia Barista Unsweetened and increase heat to medium-high. Simmer, uncovered, for 35 minutes.
Using a high-powered blender or immersion blender, puree soup until smooth and velvety. Return soup to pot. Add lemon juice and dijon mustard and whisk until fully combined. For a thinner soup, add water or additional milkadamia milk, 2 tablespoons at a time, until you have reached the desired consistency. Taste and adjust seasoning with additional lemon juice, salt and fresh cracked pepper. To serve, portion soup into warm serving bowls. Garnish with chive and For Good Granola’s Sweet Curry buckwheat granola.