Coconut Curry Cauliflower Soup

Coconut Cauliflower Soup

 

I recently made some delicious coconut milk & blood orange popsicle from Fork, Knife, Swoon’s beautiful blog but ended up with about a cup of coconut milk leftover (I only used half of her recipe). Since it was a cold, raining day I decided to use the rest of the coconut milk in a delicious batch of (no cream) curried cauliflower soup.

  • Olive oil
  • 1 head cauliflower, trimmed and cut into florets
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 32 ounces vegetable broth
  • 1 cup coconut milk
  • Salt and pepper
  • Garnish options: fresh parsley, olive oil, roasted nuts

Begin by heating the oil in a heavy pot over medium heat. Once hot, add the sliced onions with a pinch of salt and cook until soft, about 8 minutes. Reduce heat to low and add the garlic. Cook until fragrant, about 2 minutes (do not let garlic burn). Add the cauliflower, broth, curry powder and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low. Simmer until florets are tender, about 12-15 minutes.

Puree the soup in a blender until smooth. Return soup to the pot and stir in the coconut milk. Add additional salt and pepper to taste or any additional spices.

Garnish with a little olive oil, parsley or toasted nuts.

Coconut Cauliflower Soup

 


Adapted from The Kitchn Vegan Cauliflower Soup recipe

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2 thoughts on “Coconut Curry Cauliflower Soup

  1. Pingback: Yummy Vegan Option | Fitness Roxanne 365

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