Name: Curried Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 large cauliflower head (about 2 pounds), cut into florets; 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1/2 lemon, juiced; Salt and freshly ground black pepper, to taste; 1/4 cup fresh cilantro, chopped, plus extra for garnish; Toasted pumpkin seeds for garnish (optional)

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
Add spices and cauliflower

Stir in curry powder, cumin, and turmeric, cooking for 30 seconds to toast the spices. Add cauliflower florets and stir to coat them with the spice mixture.
Simmer the soup

Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the cauliflower is very tender when pierced with a fork.
Blend until smooth

Remove from heat and use an immersion blender to purée the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender, covering the lid with a towel to prevent hot splashes.
Add coconut milk and finish

Return the soup to the pot if using a standard blender. Stir in the coconut milk and lemon juice. Warm over low heat for 2-3 minutes. Season with salt and pepper to taste, then stir in the chopped cilantro.
Serve and garnish

Ladle the soup into bowls and garnish with additional fresh cilantro and toasted pumpkin seeds if desired. For a more substantial meal, serve with a slice of crusty bread on the side.

Curried Cauliflower Soup

Ingredients

Instructions

Nutritional Information