Vegan cauliflower ragout soup

Ingredients

• 400 g Cauliflower, raw, cut into florets
• 200 ml Coconut cream
• 200 ml Water
• 3 tbsp Olive oil
• 1 pcs Onion, peeled, chopped
• 1 tsp Cumin, ground
• 1 tbsp Parsley, fresh, chopped
• 100 g Tomato sauce
• 100 g Orzo
• 2 tbsp All purpose flour
• 2 pcs Carrots, peeled, cut into tiny sticks
• 4 clove Garlic, minced

Method

1. Cook the caulifower in a pot of salted boiling water until barely tender, for 2 minutes.
2. Heat 2 spoons of olive oil in a big sauce pot; add onion and cook for 5 minutes.
3. Add garlic with cumin then cook for 1 minute.
4. Stir in tomato sauce, coconut cream, and water.
5. Melt the rest of the olive oil in sauce pot over medium heat and when it's simmering, whisk in flour until you have a thick paste.
6. Continue to cook for 2-4 minutes, whisking constantly until the flour gets a brownish color.
7. When is done, whisk it into the soup until combined with stock and the rest of the ingredients.
8. Add the cauliflower, sticks of carrots, and orzo.
9. Let it simmer over medium heat for 20 minutes.
10. In the last minutes of cooking, add parsley.