Coconut, Zhoug and Lemon Noodle Soup with Roasted Cauliflower
This soup packs a punch! With zesty Zhoug and fresh herbs this noodle soup is bold and refreshing. Coconut collaborative Greek style yoghurt compliments the dishes Eastern flavours and adds a creaminess to the broth.
- 1 cauliflower
- 3 1/2 tbsp. extra virgin olive oil
- Salt and pepper
- 4 spring onions, trimmed and roughly chopped – reserve some of the white part for garnish small knob fresh ginger (approx. 50g) peeled and roughly chopped
- 2 garlic cloves, peeled
- 3 tbsp zhoug
- 1.5 tsp ground turmeric
- ½ lemon, diced, seeds removed
- 1 vegetable stock cube
- 1 350g tub Coconut Collaborative Greek Style Yoghurt
- 2 pinch sugar (optional)
- 300g udon noodles
- Small handful fresh mint leaves, roughly chopped
- Heat your oven to 200C fan / 220C nonfan. Remove the stalks from the cauliflower and set aside for blanching later. Cut the cauliflower into quarters, cutting through the stalk first, then into large chunks. Place in a bowl, drizzle with ½ tbsp olive oil, and season with salt and pepper. Spread on a baking tray, place in the oven and roast for 20-25 minutes, so that the edges are crispy but still slightly firm in the middle.
- Prepare the spring onions, garlic, ginger, and lemon for the paste. Reserve some of the white part of the spring onion for garnishing the soup. Combine the spring onion, garlic, ginger, zhoug, turmeric, lemon and 3 tbsp olive oil in a food processor and blitz till well chopped, scraping down the sides as necessary.
- Place a large pan of water on a high heat and bring up to the boil. Whilst waiting, place another pan on a medium to high heat and add the paste. Cook out for a few minutes to get rid of the raw flavour, stirring frequently as it will begin to stick. Reserve a couple of spoonsful of yoghurt for garnishing at the end, then add everything to the paste. Fill the pot one and half times with hot water and add to the pan, then stir well to combine. Add the stock cube and break up so it dissolves. Bring up to the boil, then simmer for 8-10 minutes.
- Once the water is boiling, add a large pinch of salt and blanch the cauliflower leaves for 2 -3 minutes, so that the stalks are tender enough to eat. Once cooled a little, roughly chop. Once the soup is ready, add the udon noodle to the blanching water and cook for 2-3 minutes (or follow manufacturer’s instructions), then drain.
- Divide the noodles between bowls, then sit the roasted cauliflower on top. Divide the soup between bowls, then finish the dish by garnishing with coconut yoghurt, spring onions and mint.
Included in this Recipe
An intensely herbal paste that adds fresh, spicy notes to grilled vegetables, chicken and lamb
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Crete Gold Extra Virgin Olive Oil
Crete Gold 5L
Cornicabra Extra Virgin Olive Oil 500ml
Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.