Ingredients

2 tablespoons butter or olive oil
1 medium leek, chopped, including green part
1 medium onion, chopped
2 cloves of garlic, crushed or finely chopped
1 dried chilli, crushed
30g fresh ginger, peeled and chopped
1 tsp smoked paprika
1/2 tsp cayenne
1 whole cauliflower, leaves chopped and florets separated
juice of 1/2 a lime
200ml coconut milk
600ml homemade vegetable stock
seasoning

Introduction

A soup that uses every bit of the vegetable for zero-waste, and delicious flavour

Method

Warm the oil or butter, and add the leeks, onion, garlic, dried chilli, and ginger, cooking gently without colouring. Add the spices and cauliflower florets & leaves, season, and raise the heat, allowing it to colour a little. When the vegetables are softened and spiced, remove some of the smaller florets for garnish, add the stock and coconut milk, and simmer until soft. Blend until smooth, add the lime juice to taste, and taste for seasoning.

The City Farm Cafe

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