Mexican Cauliflower, Corn & Peanut Butter Soup

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Mexican Cauliflower, Corn & Peanut Butter Soup

Serves: 2 large or 4 small portions

When we consider savoury dishes using peanut butter we’re most likely to think of satay. I love satay, but think it’s time we push the boundaries and see what other cuisines we can slay with this glorious nutty paste.

Let’s try Mexican!

Ingredients

1 medium cauliflower, chopped into florets
1 red onion, peeled & chopped into quarters
4 garlic cloves, skin left on
Olive oil
Salt & pepper to taste
1 ½ cups frozen corn kernels, defrosted
500ml vegetable stock + extra if necessary
⅓ cup Pic’s Smooth Peanut Butter
¼ cup nutritional yeast
Juice of ½ lime
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chilli powder
¼ tsp ground coriander

Serve With

Fresh coriander, roughly chopped
Fresh chilli, thinly sliced or dried chilli flakes
Wedges of lime
Corn chips

Directions

Pre-heat oven to 180°C and line a large tray with baking paper.
Spread cauliflower florets, onion, and whole garlic cloves over the tray.
Drizzle with olive oil and season with salt and pepper.
Bake for 40mins.
In the last 15min of cooking, scatter over corn to brown too.
Once veggies are golden add to a smoothie blender. (You may need to peel the garlic if not using a high powered blender).
Add the remaining ingredients, vegetable stock, peanut butter, nutritional yeast, lime, ground cumin, paprika, chilli powder, ground coriander and season to taste.
Blend until smooth and creamy.
Pour soup into a large saucepan and bring to heat.
If you feel the soup is too thick, add in some vegetable stock.
Once hot, serve and garnish with fresh coriander, fresh or dried chilli, lime juice and corn chips.

Enjoy!
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!

November 29th, 2018 | Categories: Gluten Free, Lunches, Mains, Dairy Free, Meat Free, Peanut Butter, Starters