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.
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
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.
This no cream based soup is perfect for a cool September evening and is loaded with fresh asparagus, garden grown herbs and lemon.
After a busy week of running around (and zero trips to the grocery store) I finally peeked in the fridge to see what I could come up with for dinner. I had little over a pound of asparagus left, onions, herbs and fresh lemons from this weekends trip to the produce stand. At first, I was just going to roast the asparagus…then I looked at my Ninja and decided to make a simple soup (perfect for a light rainy evening like tonight!)
1 pound asparagus, rinsed
1/2 small yellow onion, chopped
1 – 2 garlic cloves, sliced
1 cup chicken or vegetable broth
1 tablespoon butter
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme
1/2 tablespoon fresh basil, chopped
1/2 lemon, juiced
1/4 teaspoon lemon zest
1/8 cup Parmesan cheese
Salt and pepper, to taste
Olive oil (I used lemon olive oil)
Preheat the oven to 400 degrees, drizzle olive oil over asparagus to coat and season with salt and pepper. Roast for 20 – 25 minutes until tender but still crisp. While the asparagus is roasting, melt butter in a saucepan and cook garlic and onions until transparent (about 5 minutes.) Add broth to onion / garlic mixture and bring to a simmer. Remove from heat and transfer to the blender. Remove asparagus from oven and let cool slightly. Once cooled, remove the tips and cut the asparagus in 1 – 2 inch pieces. Add asparagus pieces, except the tips, to the blender along with the herbs and combine all ingredients until smooth.
Transfer soup back to the saucepan and bring to a simmer. Add lemon juice, zest and season with salt and pepper. Turn off heat and add the cheese. Serve immediately and garnish with the asparagus tips.