Curried Cauliflower Soup

January 29, 2019

0 comments


Curried Cauliflower Soup

Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days. If you like spice - I highly recommend the addition of the super spicy kimchi paste.

INGREDIENTS

  • 1 large head of cauliflower, broken into small florets, stems chopped
  • Up to 4 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 to 3 tablespoons Thai red curry paste
  • 1/2 teaspoon lemon zest
  • 1/2 cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 1/2 cups vegetable broth
  • 1 can (14 ounces) light coconut milk
  • 1/2 teaspoon sugar
  • 1 to 3 teaspoons rice vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup chopped green onions or chives
  • 1 tablespoon chopped fresh basil
  • Optional: 1 to 2 tablespoons Mama O's Super Spicy Premium Kimchi Paste (available at Whole Foods). 

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Toss the cauliflower with enough olive oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
  2. In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the olive oil. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
  3. Add all of the roasted cauliflower stems and half of the florets to the pot. If you like a thicker soup add all of the cauliflower at this point. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
  4. Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
  5. Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives.


Leave a comment

Comments will be approved before showing up.