Curried Cauliflower Coconut Soup

Recipe Description:

A super easy, vegan curried cauliflower soup made with coconut oil and dried coconut for extra creaminess. Perfect for those avoiding dairy, or for those times when there isn’t enough homemade broth or stock to make soup.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 6

Difficulty: Easy

Recipe Ingredients:

1 head large fresh organic cauliflower, roughly chopped into 1/2 inch pieces

2 tablespoons organic virgin coconut oil

1 medium red or yellow onion, chopped

2-3 fresh garlic cloves, peeled and minced

6-7 cups hot water (use filtered)

3-4 tablespoons organic coconut manna (whole dried coconut)

2 tablespoons organic ground turmeric

1 teaspoon organic garam masala

1/2 teaspoon organic ground allspice

1/2 teaspoon organic ground cumin

1/4 teaspoon organic ground coriander

2 green cardamom pods, seeds crushed (you may use already ground cardamom instead)

4-5 fenugreek seeds (optional)

2 teaspoons Himalayan sea salt or other unrefined salt, to taste

1/2 teaspoon freshly ground black pepper, to taste

Fresh lemon juice, to taste (add to individual plates when serving)

Recipe Instructions:

Chop and saute onion and garlic: Chop 1 yellow or red onion and saute it on medium heat in a large pot with 2 tablespoons of virgin coconut oil. When the onion becomes translucent, add 2-3 cloves of minced garlic and saute for a few more minutes.

Chop cauliflower and add to pot: Once the onions have very lightly browned and become fragrant, add the chopped cauliflower and saute for another few minutes.

Heat water: In a teapot or other pot, add 6-7 cups of filtered water and heat. Pour into pot with cauliflower, onions and garlic, and bring to a boil. Lower heat to medium-low and simmer for 20 minutes or so until cauliflower has cooked.

Blend and add seasoning: Using an immersion blender (it’s easier than transferring to blender), blend the cauliflower, onions, garlic and water into a creamy puree. Add 3-4 tablespoons coconut manna (dried coconut), and blend again to melt and incorporate the flavors. Spice it up by adding the turmeric, garam masala, allspice, cumin, coriander, and crushed cardamom pods. Add salt and pepper to taste, blend to mix in spices, and serve while hot, with a few drops of fresh lemon juice if you wish.

Author: hsaleh

Heba Saleh is a Virginia-based writer, internet enthusiast, and most importantly, a food lover dedicated to whole sustainably-sourced ingredients and traditional cooking. She has co-founded midEATS (http://mideats.com/), a hub for Middle Eastern cuisine and culture that has been steadily growing since August 2011. She also keeps her own blog on real food and healthy living: My Life in a Pyramid (http://mylifeinapyramid.com/). Heba has a Master's degree in English from George Mason University with a focus on Cultural Studies, and she has taught writing at the university level. View all posts by hsaleh

1 thought on “Curried Cauliflower Coconut Soup”

Eat Nourishing Admin says:

March 21, 2012 at 9:40 am

We had this for dinner last night. It was really delicious! The squeezed lemon on top was perfect to complement the cardamom. The kids loved it and my husband and I think it’s a new favorite. Thanks!

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: hsaleh

1 thought on “Curried Cauliflower Coconut Soup”

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