'This is my kind of meal. I enjoyed every spoonful after our programme. I will use the pesto of cashew and fresh coriander as a dip with poppadums tomorrow. Try to keep the cauliflower soup as white as possible as the contrast is striking.
I like to boil the onions and garlic for my soup rather than frying them. The sweetness comes out and it is a much smoother flavour than frying them. The taste of this soup is delicate and delcious.
OR do it the traditional way: Saute the leeks, garlic and cauliflower in the coconut oil on low heat. Add all the other ingredients and bring to a boil. Lower the heat and simmer for half an hour. Check that the cauliflower is cooked through. Allow to cook. Puree until you have a very smooth and satiny texture with no pieces.
Place all the ingredients in a large bowl and puree by using an electric hand blender. Place in the fridge for an hour.
Heat the soup. Serve in individual bowls and place a spoon of pesto in the centre of each bowl. Drizzle a few drops of coconut oil.