27 Feb Curried Cauliflower Coconut Soup
I have made this a few times over the last few weeks and really enjoy the comforting blend of flavours. Cauliflower really is in the league of “superfoods” such as kale, and is extremely versatile. I grew up thinking that cauliflower was limited to being boiled, and perhaps fancied up with gooey cheese sauce. No more….cauliflower can be used as a crust/base for pizza, a rice substitute, roasted… endless options! Even though it has little pigment, don’t let that fool you. It’s chock-full of health-supporting nutrients, and it’s local – perfect.
This version of soup is very quick. I have also made this soup with the addition of slowly sautéed onions which is delicious, but takes a little longer. This is your mid-week soup to make when you’re short on time.
Curried Cauliflower Coconut Soup
1 large head of cauliflower – chopped (approx 9 cups)
4 cups vegetable stock (I used HarvestSun)
1 tablespoon good curry (I used Kurundu)
1/2 teaspoon turmeric (I used Truly Organic Foods)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon good salt
1 clove garlic
1 can full fat coconut milk
Bring stock and cauliflower pieces to boil, then simmer until cauliflower is tender. Add remaining ingredients and blend with an immersion blender or standard blender. If soup is too thick, thin with additional stock or water. Serve and enjoy!