Crema de Coliflor con Piñones
(Cauliflower Cream Soup with Pine Nuts)
Ingredients, for 6
1 large head of cauliflower, cut into florets and rinsed
1 leek, rinsed and cut into large pieces
1 large onion, cut in fourths
4 cloves of garlic
4 ribs/stalks celery, rinsed and cut into large pieces (remove any strings)
2 large potatoes, peeled and cut into large pieces
1 small onion, cut julienne style
2 teaspoons pimenton (Spanish paprika)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons cumin seeds
1/2 liter coconut milk (for a thinner soup, add more milk)
sea salt to taste
pine nuts, a generous handful
In a large pot, place the cauliflower, potatoes, leek, large onion, celery and garlic. Cover with water and over medium heat cook until the vegetables are tender.
In a frying pan, over medium heat, pour 3 tablespoons of olive oil. When the oil is slightly hot, add the small onion and saute. Add the cumin seeds, saute about 1/2 minute and then add the pimenton, cinnamon and nutmeg. Saute 1-2 minutes, without burning the pimenton (or it will turn sour). Remove from heat and set aside.
In another frying pan, over medium heat, add a bit of olive oil. When the oil is warm, add the pine nuts and saute about 1 minute. Just as they start to brown, remove from heat and set aside.
Drain water from vegetables. In the same pot or in a mixing bowl, blend the vegetables, the pimenton mixture, and coconut milk with a mini pimer hand blender or pour all of the ingredients in a blender and pulse to form the soup. Add sea salt to taste.
Pour into serving bowls and garnish with the pine nuts and a swirl of the olive oil from the nuts.