The weather may be warming up now, but nothing beats coming home to a hot and hearty soup. If you've tried cauliflower soup before, you know that it can be rather bland. But with the help of a few spices, you can transform cauliflower into a flavourful soup that will have you coming back for seconds!
With cauliflower as the base, curry spices for seasoning, and coconut milk to add a silky consistency, this Coconut Curry Cauliflower Soup is easy to make, inexpensive, nutritious and tasty. Oh, and it is vegan friendly too!
1 tablespoon coconut oil
1 medium white onions, diced
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 large head of cauliflower, cut into florets. (Save 1/4 cup of florets for garnish)
2 cups low-sodium vegetable broth
1/4 teaspoon ground coriander
1/2 tsp curry powder
1/2 teaspoon ground turmeric
1 1/4 teaspoons ground cumin
1/2 cup coconut milk
Freshly ground black pepper, to season
Toasted slivered almonds, to top
Finely chopped Italian parsley, for garnish (optional)
Roasted red pepper, sliced
Shredded coconut, toasted
1/2 teaspoon freshly squeezed lime juice
Heat the coconut oil in a large pot over medium heat. Cook the diced onions until they are soft and translucent. Then add the garlic and cook for two minutes. Add the cauliflower florets, broth, curry powder, coriander, turmeric, cumin, and the salt. Bring the mixture to a boil then reduce the heat to a simmer. Cook the soup until the cauliflower is soft (you are able to stick a fork through it), which is about 15 minutes.
Strain the soup and keep both the liquid and vegetables. In batches, add the vegetables to the blender, then add a bit of the liquid to control the consistency of the soup. Purée the soup in a blender until smooth and then return the soup to the soup pot. Add the coconut milk and stir it into the soup, then add more salt, pepper, or spices as desired.
I topped the soup off with slices of a red pepper that I had roasted in the oven, as well as chopped parsley, toasted coconut shreds, and slivered almonds.