Mexican Cauliflower, Corn & Peanut Butter Soup - roasted veggies blended with peanut butter and Mexican inspired spices, creating a buttery golden bowl of comforting deliciousness.
I identify this recipe as soup, but possibly it’s a little thick to be considered one. In saying this, I absolutely love the chunky quality of the dish - as it becomes the perfect carrier for fried eggs, bbq tofu/ chicken and even fish.
The soup itself is packed full of flavour with notes of sweet from the corn, bitter from the spices, and sour from the lime juice.
Peanut butter is also a star ingredient here, however not too noticeable, and instead provides a savoury richness.
Love Alex. Xx
PS: Don’t forget to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
1 large cauliflower, chopped into florets
1 red onion, peeled & chopped into quarters
4 garlic cloves, skin left on
2 tbsp olive oil
2 cups frozen corn kernels, defrosted
600ml vegetable stock
⅓ cup peanut butter
¼ cup nutritional yeast
Juice of ½ lime
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
½ tsp ground cayenne pepper
Salt & pepper to taste
Fresh coriander, roughly chopped
Sour cream or tangy unsweetened yoghurt
Spring onion, thinly sliced
Dried chilli flakes or fresh chilli, thinly sliced
Wedges of lime
Preheat the oven to 180°C and line a large tray with baking paper.
Spread cauliflower florets, onion wedges (separate the layers), and unpeeled garlic cloves over the tray.
Drizzle with olive oil and season with salt and pepper to taste.
Bake for 40mins, before scattering over the defrosted corn to bake for a further 15- 20mins - until golden
Find the garlic and discard the skin.
Transfer the veggies into a food processor or vitamix - alternately you can add into a large pot and use a stick blender to blend.
Add the peanut butter, nutritional yeast, lime juice, spices, vegetable stock, and blend (the soup will be a little chunky if not using a Vitamix).
Pour soup into a large saucepan and bring up to heat.
If you feel the soup is too thick, add some more vegetable stock.
Once hot, serve and garnish with fresh coriander, fresh or dried chilli, sour cream (or tangy yoghurt), lime juice and corn chips.
Serves 4 - 6