I ♥ soups.
I’ve loved soups since I was a child.
I was one of those weird kids in kindergarten who would finish ALL of their soup and ask for seconds. Don’t judge me. There is just something about soup that makes it the ultimate comfort food for me.
So it won’t come as a surprise that I eat soup pretty much every day during winter. How can you not? Especially if you live in a place like Canada with its crazy, unpredictable weather.
I’ve made this curried cauliflower soup at least 10 times over the past winter holidays. Why, you ask?
1. Read the first sentence above.
2. The taste is out of this world. The soup literally melts in your mouth!
3. You need ONLY 4 main ingredients.
4. This is one of the quickest soup recipes I know.
Have you tried a soup recipe that takes you forever to make only to find out that the taste is at best mediocre? This is NOT one of those soups.
Even though this recipe is dairy-free, the coconut milk gives the soup a smooth, velvety texture and makes it tasty and satisfying. Everyone in my family (including the meat and cheese lovers) are fond of this vegan soup. And I’m sure you will love it too!
If you want to cheat a little bit, you can add about 100g of grated cheddar cheese to it after you blend the cauliflower.
I usually serve this vegan cauliflower soup for a light Sunday lunch with some green onions and gluten free crackers. You can also take the leftover soup (we never seem to have any) with you for lunch to work or school. Simply pour the soup in a thermos container and enjoy!
As a side, I like to bring with me a healthy treat like these vegan Oatmeal Raisin Cookies. They taste SO GOOD, you would not believe that they are healthy!
MAIN: Curried Cauliflower Soup
SIDES: Banana, Vegan Oatmeal Raisin Cookies
DRINK: Lemon Water
- 2 medium onions, chopped
- 1 medium head of cauliflower, cut into florets
- 3 tbsp coconut oil
- 1 tsp curry powder
- pinch of saffron strands
- 350 ml vegetable stock
- 300 ml coconut milk
- salt & pepper for seasoning
- Roughly chop the onions and cut cauliflower into florets.
- Heat 2 tbsp of coconut oil in a large pot and add onions. Cook over medium heat for 3-4 minutes, stirring occasionally.
- Add the remaining coconut oil, cauliflower florets, curry powder, saffron and season with salt and pepper. Stir well and cook for 2-3 minutes.
- Cover the pot with a lid and cook for another 5 minutes, lifting the lid occasionally to stir.
- Meanwhile, in a separate pot bring the vegetable stock to a boil.
- After 5 minutes, uncover the pot and pour the vegetable stock. Bring to a simmer and add coconut milk. Make sure that the liquid covers all of the cauliflower at this point. Add water if necessary.
- When the soup starts to simmer again, partially cover the pot and continue simmering for 10 minutes.
- Puree the soup using a hand-held blender or a regular blender. If using a regular blender, blend in batches.
- Return the soup to the pot. If the consistency is too thick, add some water.
- Taste and adjust the seasoning if necessary.
Have a Fabulous Lunch!