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