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Cauliflower, Thyme and Green Tea Cream Soup

October 19, 2011 by Zizi

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

Method

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.

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Filed Under: cooking, soup, vegan

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