Crown Prince, Cumin & Sage Soup
From the Field Kitchen
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1 Hour
-
Serves 4
35 Minutes
Serves 4
What you'll need…
- 1 Cauliflower
- 1 Tablespoon garlic granules
- Olive oil
- 4 Tablespoons vegan hot sauce
- 1 Avocado
- 2 Limes
- 1 Jalepeño
- 1 Teaspoon cumin seeds
- 1 Celery stalk
- 1/4 Red cabbage
- 8 Whole wheat tortillas
- Small bunch coriander
The method
1
Pre-heat your oven to 240°C. Begin by preparing your ingredients. Chop your cauliflower into florets, then peel and remove the stone from the avocado. Squeeze the juice from the 2 limes and then finely slice the jalapeño, red cabbage, celery and coriander.
2
Place the cauliflower florets into a large bowl and add in the olive oil and garlic granules, toss well. Then spread out into a large baking tray and place into the oven for 10-15 minutes until golden. Toss with the hot sauce ensuring each floret is well coated and return to the oven for another 5-10 minuets until crisp.
3
In the meantime, blend together the avocado and juice of 1 lime, season well. Add a splash of water if it is looking too thick.
4
Toss the jalapeño, cumin seeds, celery and cabbage with the remaining lime juice.
5
Warm the tortillas and then spoon the cauliflower onto the tacos along with some of the red cabbage mixture, avocado and coriander. Enjoy!
Recipe from Olive
