Autumn is here again and this is the heart and soul warming soups time for me. Most of the time I only want to snuggle under a blanket on our comfy couch, light a few candles, read a good book, watch a film and eat something delicious, warm and hearty. It’s so peaceful and relaxing. Where is your happy, peaceful place during fall?
Today I’m sharing a hearty, warm soup recipe with you. Originally this wasn’t the next one to come on the blog. I cooked this soup yesterday and it turned out to be so awesome that’s why I can’t wait to share it with you, guys. The interesting part is the green tea that’s not a conventional ingredient in soups. It doesn’t give a strong flavor to it but it’s different than vegetable stock. The leek, celery and garlic give an earthy flavor and the lemon makes it a bit sour. Special savor combination!
Cauliflower, Thyme and Green Tea Cream Soup
Ingredients (serves 4)
- 1 medium sized cauliflower, cut into small florets
- 1 leek, only the white part, thinly sliced
- 3 cloves garlic, chopped
- 1/2 small sized celery root, diced
- 2 cups water
- 3 cups green tea
- 3 springs of fresh thyme
- 1 lemon’s juice
- salt and pepper
- 2 tablespoons coconut or olive oil
Heat coconut oil in a large saucepan. Add leek and garlic and saute for 5 minutes. Add celery, cauliflower, lemon juice and saute for another 3-5 minutes. Add in the water and green tea (enough to cover), thyme, salt and pepper. Bring it to a boil. Simmer and cover the pan. Cook the soup for about 15-20 minutes until the vegetables tender and puree it with a hand blender. Serve warm, sprinkle olive oil on top.