Earthbound teamed up with Chef Shannon Smuts from Pure Good, the good folk at Think Organic and the interior masters from Blok to bring you the easiest and most delicious organic dishes, each created as the perfect pairing to their organic wines. Keep your eyes on their Facebook page during October.
2 Organic Red Spring Onions sliced
1 small clove organic garlic chopped
Juice of 1 organic lemon
1/4 cup Apple Cider Vinegar
¼ cup water
8 leaves organic coriander
1 teaspoon organic Raw Honey
½ teaspoon Himalayan salt
1 tablespoon butter (grass fed)
1 large organic Leek chopped
2 teaspoons Himalayan salt
3 cups boiling water
50g organic Vegetable Stock
1/8 teaspoon organic black pepper
1 packed cup organic curly kale
½ head organic cauliflower
1 cup Jersey Cream (grass fed)
In a small pot add the water, honey, salt, vinegar, and coriander and bring to the boil, stirring to dissolve.
Remove from heat and add the onions to the pot and stir gently to evenly distribute the flavorings.
Pour mixture into a glass bowl, cover and set aside to cool.
Melt the butter in a medium saucepan over medium heat until simmering. Add the leek, kale, ½ teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened.
Add the Cauliflower and fry until edges start to colour.
Add the stock, remaining salt, and pepper and bring to a boil.
Reduce the heat to medium low and simmer until the cauliflower is tender, about 5/10 minutes. Remove from heat and add ½ cup cream.
Using a blender, purée the soup in batches until smooth.
Taste and season with more salt, pepper as needed.
To serve spoon hot soup into bowls, add a serving of pickled sping onions and drizzle one spoon of remaining cream on top.