Spiced Cauliflower and Coconut Soup
Soups are one of my favorite go-to meals. They're warm and filling, plus they're easy to pack full of veggies for those who are less inclined to eat them.
This recipe features one of my favorite versatile veggies, cauliflower. They say cauliflower is the new quinoa (or is it the new avocado?). Either way, it excelled when paired with spices and creamy coconut milk.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6
Ingredients:
- 1 head cauliflower
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp red pepper flakes
- ½ tsp salt and pepper (plus more to taste)
- 2 tbsp. olive oil
- ½ yellow or white onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable stock
Directions:
1. Preheat oven to 350°F. Break or chop the cauliflower into florets. In a large bowl, coat cauliflower florets with 1 tbsp. olive oil and spices. Transfer to sheet pan or baking dish. Roast in the oven for 20 mins.*
2. In large sauce pan or heavy pot, add 1 tbsp. olive oil, the diced onion and minced garlic. Cook on medium heat until soft and translucent (about 3-5 mins). Set aside until cauliflower is done roasting.
Add roasted cauliflower to the large sauce pan along with one can full-fat coconut milk and 2 cups vegetable stock. Bring to simmer and cook for ten minutes, or until cauliflower is soft. Using an immersion blender, blend until smooth. Add salt and pepper to taste.
Top with a drizzle of olive oil, coconut milk, or pinch of spices.
Tips and Tricks:
*If you're using a pan with raised edges, you can save yourself some clean-up time by forgoing the bowl and tossing the cauliflower and spices right in your baking dish.
