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

Cauliflower Chowder + Applewood Bacon

Cauliflower Chowder For Fall

Fall is here and with the recent cool nights there’s nothing more comforting than cozying up at home with a bowl of homemade soup.

For the last week, I’ve been on a cauliflower kick. I almost always have a head of this healthy vegetable on  hand, however, I usually roast it or make “fake” mashed potatoes by puréeing it with garlic and a little butter. Today I decided to make soup – well, a chowder in fact. This super simple recipe only requires a few ingredients yet it packs a punch with flavor and the best part – it’s healthy.

4 pieces of applewood smoked bacon
2 tablespoons butter, unsalted
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 bay leaf
1 head of cauliflower
4 tablespoons flour
1 cup milk
4 cups of chicken broth
Salt and pepper, to taste
Fresh parsley, roughly chopped

Cook bacon over medium-high heat, until browned and crispy. Set aside on a paper towel lined plate.

Melt butter in stockpot over medium heat. Add garlic, carrots, celery, and onion. Cook until tender – about 4-5 minutes. Add cauliflower and bay leaf and cook, stirring occasionally, until tender – about 4-5 minutes. Gradually add flour and stir until browned – about 1 minute. Gradually add in milk, then broth and continue to whisk constantly until thickened. Bring to a boil and then lower heat and simmer until cauliflower is tender, about 12-15 minutes.

Serve immediately and garnish chowder with bacon pieces and parsley.

Serves 4-6

~Cheers, Crystal