Flavorful curried cauliflower soup is one of the best soups ever because it is made of good-for-your-health vegetables and is ready in 30 minutes or less! Plus, it is vegan and gluten-free.
Ingredients
1headcauliflowerbroken into small florets
½teaspoonsalt
¼teaspoonground black pepper
3 tablespoonsolive oil
1mediumyellow onion finely diced
2clovesgarlicminced
2teaspoonspowder curry
½teaspoonground turmericground
2cupsvegetable broth
1canlight coconut milk
fresh cilantrofor serving
1tablespoonsoy creamto garnish
Instructions
Preheat the oven to 400°F/200°C.
Start by breaking the cauliflower into small florets, then spread it in a single layer on a large baking sheet.
Roast cauliflower after seasoning it with salt, pepper and a drizzle of olive oil. Remove from oven when the tips of the cauliflower change their color into golden brown.
Add remaining olive oil into a pan and saute the onion until it turns translucent.
Add garlic and fry for one minute until the garlic is fragrant and turns golden.
Add the curry powder and ground turmeric and give it a stir.
Add the roasted cauliflower to the pot (leaving some for topping the final dish) and stir in all the liquid ingredients (vegetable broth and coconut milk).
Simmer for 10 minutes. Then blend the soup using an immersion blender until smooth and creamy.
Top the soup with the remaining cauliflower florets and sprinkle with fresh cilantro and soy cream. Serve hot.
Notes
This curried cauliflower soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out.
This soup is freezer friendly.
For more spiciness, add more curry powder or some chilis while cooking.