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Healthy, simple Curried Cauliflower Soup that is ready in 30 minutes! It’s warm, subtly spicy, and so comforting – perfect on a chili day!
This season is a soup season, baby! Right after making a mind-blowing Creamy Broccoli Soup, I was determined to make a soup from cauliflower. Because
The best flavor combination that came to mind was cauli + curry. A little Indian, a little Moroccan, a little spicy, and a whole lotta yummy!
This soup is warm, cozy, subtly spicy, and comforting. Everything you need on a chilly day!
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Since all recipes here on the blog are optimized to yield maximum flavor in minimum time and effort, I’ve kept the ingredient list short. All you need is
Cauliflower
Curry powder
Onion
Ginger (fresh, please)
Vegetable broth (try making it at home! Much less sodium, super cheap, and uber healthy)
Coconut milk
First, we will caramelize the onions. Then we will add curry powder and ginger and cook for 30 seconds to release their flavor. I recommend using fresh ginger. Dry powdered ginger isn’t gonna cut it. You need that zing from the fresh ginger which brings this dish to life.
Then we will add cauliflower and broth, cover and cook everything down. This will take about 15 minutes. Super quick.
Then blend blend blend. I can’t recommend my Blendec enough. It’s truly the best blender in the world. There’s a soup setting on it which is like 80 seconds. I’ll tell ya though, it only took 30 seconds for everything to blend together and become creamy.
Lastly, transfer the blended mixture back to the pot over low heat. Then add coconut milk. You can use light or regular fat coconut milk. I’ve made both versions and both tasted great. I haven’t noticed much difference. I think blending cauliflower adds additional creaminess
So, how will you eat this Curried Cauliflower Soup? It’s great as an appetizer. My husband and I enjoyed having it as a starter during the weekday while we waited for our main dish to roast in the oven.
You can also turn it into a meal in itself by pairing it with a big fresh salad or with a sandwich or a wrap.
Healthy, simple Curried Cauliflower Soup that is ready in 30 minutes! It’s warm, subtly spicy, and so comforting – perfect on a chili day!
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 tsp fresh grated ginger
- 1 tbs curry powder
- 4 cups vegetable broth
- 1 head of cauliflower, cut into florets
- 1 tsp sea salt
- 1 can canned coconut milk
- 2 tbsp fresh cilantro, minced
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In a medium-sized pot, heat oil, add onion and caramelize for 2-3 minutes.
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Stir in ginger and curry powder and cook for 30 seconds, stirring continuously.
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Add broth, cauliflower, salt, and bring to a boil. Cover and let simmer on low heat for 15 minutes, until cauliflower is soft.
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Transfer everything to a blender and blend until smooth. Depending on the size of your blender you may have to do this in 2-3 batches.
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Return soup to the stovetop over low heat and stir in coconut milk. Adjust consistency by adding more water, 1/4 cup of water at a time. Taste and adjust the seasoning as needed: add more salt or curry powder.
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Store in air-tight container in the fridge for up to 5 days.
Nutrition Information: Calories: 112 Fat: 9.1 g Saturated fat: 6.7 g Carbohydrates: 7.5 g Dietary Fiber: 3.1 g Sugar: 3.4 g Sodium: 261 mg Protein: 2.4 g
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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