Day 4 of Fall into Fall: Curried Cauliflower Soup

Cauliflower is one of the most versatile vegetables out there. You can dress it up in any number of ways— I’ve got cauliflower mock mashed potato recipes, cauliflower faux alfredo sauce recipes, cauliflower pizza crust recipes, and so much more. Here’s yet another way to enjoy this wonder-vegetable: curried cauliflower soup. This zesty soup is the perfect way to spice up an otherwise dreary fall day with zero guilt. You’ll find only healthy, wholesome, clean, fresh ingredients in this recipe! Yum!

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Curried Cauliflower Soup
Serves 4-6
1/2 red onion, diced
1 1/4 teaspoon cumin
1/4 teaspoon curry
1 teaspoon turmeric
1/2 teaspoon coriander
1/8 teaspoon cardamom
1/4 teaspoon crushed red pepper
1 teaspoon sea salt
1/2 teaspoon fresh pepper
4 cups vegetable broth
4 garlic cloves, minced
1 bay leaf
1 head of cauliflower, roughly chopped into florets
1/2 head of cauliflower, finely chopped into florets
1 cup coconut milk
1 tablespoon apple cider vinegar

In a lightly oiled pot over medium heat, saute the red onion with the cumin, curry, turmeric, coriander, cardamom, crushed red pepper, sea salt, and fresh pepper. Continue to cook until the onion softens for roughly 5-10 minutes. Next, add in the vegetable broth, garlic cloves, and bay leaf. Bring to a boil. Place in 1 head of cauliflower, roughly chopped into florets, into the pot; reserve the other 1/2 head of cauliflower for later use.

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Simmer covered over medium heat for 15-20 minutes until the cauliflower is tender. Remove from heat, discard the bay leaf, place into blender, and puree until smooth. Pour the cauliflower soup back into the pot, add in the coconut milk, apple cider vinegar, and other 1/2 head of cauliflower, finely chopped into florets. Simmer covered over medium heat for another 10-15 minutes until the cauliflower becomes tender. Serve and enjoy!

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