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.

Adapted from The Kitchn Vegan Cauliflower Soup recipe