Curry Cauliflower Soup
Cauliflower makes the best creamy soups that are also pretty easy since cauliflower cooks so quickly. The coconut cream in this one adds a sweetness to complement the curry flavor. You’ll find this to be a new favorite.
I head cauliflower, chopped
2 cups vegetable broth
1 cup chopped Leek
2 celery stalks, chopped
1 shallot, chopped
1 tbsp. apple cider vinegar
2 tbsp. sea salt
1 tsp. curry powder
1 cup coconut cream
1 tbsp. honey (optional)
Ready in 45 minutes
Yields 6-8 cups
After chopping all the vegetables, heat large pot on medium with 2 tablespoons high smoke point oil like coconut or avocado.
Add shallot and leek and cook, stirring often for 5 minutes. Add celery and do the same.
Add chopped cauliflower and top with the vegetable broth. Cook for 5 minutes and if as cauliflower softens see if more broth or just water if necessary - the liquid should just cover the cauliflower.
Add salt, curry powder, apple cider vinegar and stir to mix.
Cook on medium heat until boiling, then lower to simmer on low for 10 minutes.
Turn off heat, cover and let sit another 10-15 minutes until cauliflower is soft.
Add coconut cream and mix thoroughly.
Using either an immersion blender or high powered blender to liquefy the soup to a smooth consistency.
If eating immediately reheat, if not, move to glass container, let cool and store in refrigerator for up to 4 days.
Cauliflower is in the brassica family so it can taste a bit bitter. Adding a little honey to the soup before blending can help to smooth that out and tastes delicious.
Try adding Spike in place of salt for different flavors.
Try adding nutritional yeast for a rich, cheesy flavor.