Curried cauliflower soup with coconut milk
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Ingredients
- 1 tablespoon cooking oil for frying
- 1 onion medium
- 4 cloves garlic
- 1- inch ginger 3cm piece
- 1 tablespoon garam masala
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- 1 cauliflower 2 lb (900g) cauliflower florets, large or 2 small
- 3 potato 11oz/300g, medium
- 5 cups vegetable broth 1.2 L
- 1 oz coconut milk 400ml can
- 1/2 cup cashews unsalted, 2oz/60g
- 2 teaspoons lemon juice
- salt to taste
- black pepper to taste
Instructions
- Prepare the ingredients: Dice the onion, chop the garlic and ginger finely. Cut the cauliflower into small florets. Peel the potatoes and cut into 2/3-1-inch chunks (2-3 cm).
- Heat the oil in a large pot, add the onion and cook over medium heat for about 5-6 minutes until soft.
- Add the garlic, ginger, and spices. Cook, stirring, for 1 minute.
- Add the potatoes and cauliflower, stir with the spices and aromatics.
- Add the coconut milk, broth, and cashew nuts, bring to a boil.
- Cook for 10 minutes or until the vegetables are soft.
- Take about 2 cups of the soup and blend it until smooth (this is optional, but the soup will be more delicious and creamy). Make sure you scoop lots of cauliflower and potato chunks, and cashews with the broth. Add the pureed soup back to the pot.
- Season the soup to taste with lemon juice, salt, and pepper.
- Enjoy!
Notes
Ingredient notes:
You can use frozen cauliflower, you don't have to thaw it. Potatoes and nuts can be omitted, although they make the soup more creamy and tasty. You can add peeled almonds instead of cashew nuts. You could use other types of plant-based milk, like almond milk, but the soup won't be as rich and creamy. The spices: I used garam masala, cumin, and curcuma. If your local grocery store doesn't carry these spices, you can try to buy them in any Asian grocery store or on the Internet. I tried making this soup with more easily available Western-style curry powder, but it wasn't as tasty. What you could also add to the soup: instead of these spices, you can spice the soup with Thai curry paste. You could also add a can of crushed tomatoes. For some sweetness: you could add a quarter of an apple (blend it with the part of the soup that is being mixed) or 2-3 Tbsp of mango puree.
- You can use frozen cauliflower, you don't have to thaw it.
- Potatoes and nuts can be omitted, although they make the soup more creamy and tasty.
- You can add peeled almonds instead of cashew nuts.
- You could use other types of plant-based milk, like almond milk, but the soup won't be as rich and creamy.
- The spices: I used garam masala, cumin, and curcuma. If your local grocery store doesn't carry these spices, you can try to buy them in any Asian grocery store or on the Internet. I tried making this soup with more easily available Western-style curry powder, but it wasn't as tasty.
- What you could also add to the soup: instead of these spices, you can spice the soup with Thai curry paste. You could also add a can of crushed tomatoes.
- For some sweetness: you could add a quarter of an apple (blend it with the part of the soup that is being mixed) or 2-3 Tbsp of mango puree.
- Storage: This soup can be stored in the fridge for up to 3 days. It also freezes very well!
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 450
% Daily Value*
| Calories | 450kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.