The blue saga continues. After creating this beautiful Blue Mylk, I wanted to test a few more recipes with the blue spirulina powder I have at home. My mom sent me a recipe from a cookbook she recently bought, which is this blue cauliflower soup.
I often make cauliflower soup and love it, so naturally I wanted to try this cauliflower soup with a twist. It doesn’t taste much different than my usual cauliflower soup, but it looks much more fancy. You can eat it by itself, but if you need a bit more substance, you can add beans or chickpeas, or top it with coconut bacon, like I did.
Ingredients
- 1 head cauliflower
- 1 L vegetable broth
- 2 garlic cloves
- 1 small onion
- 40 g raw cashews
- 2 Tbsp lime juice
- 1 tsp blue spirulina
- 1 Tbsp coconut oil
- 1/2 tsp sea salt
- toppings: hemp seeds, chickpeas, coconut bacon
Instructions
- Chop the garlic and onion. Wash the cauliflower and cut into small florets.
- In a large pot, saute the garlic & onion in the coconut oil on medium heat until translucent. Add the cauliflower and saute for another minute.
- Add the veggie broth and bring to a boil. Reduce the heat and let it simmer for 20 – 30 minutes, or until the cauliflower is tender. Add the cashews towards the end.
- Remove the pot from the heat and let it cool. Transfer the soup to a blender and blend until the soup is creamy.
- Add the blue spirulina (don’t add it to the hot soup, but let it cool before – otherwise the nutritional properties of the spirulina can be compromised) and blend for another second, until the color has mixed in. Salt & pepper to taste and top with desired toppings.
Recipe from Eat Feel Fresh.
