Have you ever made cauliflower soup?

It’s very easy to make and takes on the flavor of any seasoning very well.  Not to mention, it’s super healthy!  Cauliflower is a member of the famous cruciferous clan of veggies that is loaded with plant compounds that can help fend off a number of diseases, in particular certain cancers.

Today, I am adapting a cauliflower soup recipe from one my favorite cookbooks, Best Ever Three and Four Ingredient Cookbook, by Jenny White and Joanna Farrow.

Begin with a fresh head of cauliflower…

cauliflower-1

Cut off the green stalk and then into florets.  The secret of this soup is sautéing the florets in a touch of oil with minced shallots or yellow onion until it turns golden brown.

cauliflower-2

I use unsweetened coconut milk in this soup.  It adds a delicious flavor and Scott – my hubby, says it “masks” the taste of the cauliflower. Ha!  He’s not the biggest cauliflower fan, much to my chagrin.  The trick is to mix the curry powder into the coconut milk prior to adding to the sautéed cauliflower because it distributes more evenly.

curry-coconut-milk

Add the curried coconut milk to the cauliflower and shallots and bring to a simmer — stirring occasionally.  Season with a generous pinch of salt.  Cook for at least 20 minutes to let the flavors meld together.

coconut-cauliflower-soup

The nice thing about this soup it only takes one pot.  With the magic of a immersion blender, just blend it in the pot and serve.

Want a piping hot bowl of goodness? Try my Coconut Curry Cauliflower Soup #simplecravingsrealfood #soupseason #fallsoups #soup #cauliflowersoup #culinaryconsultant Click To Tweet

puree-cauliflower

I always taste it after blending.  I added a touch of smoked paprika for a hint of heat and to round out the flavors.  Garnish with a few cilantro leaves and it’s ready!

Coconut Curry Cauliflower Soup

cauliflower-soup-final

Coconut Curry Cauliflower Soup

This creamy cauliflower soup has a subtle coconut flavor.  It's a simple and healthy vegan option for any day of the week.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish, Soup
Cuisine: Mediterranean
Keyword: brain healthy, cauliflower, coconut milk, cognitive health, heart healthy, high fiber, Mediterranean, plant based, plant forward, soup, vegan, vegetarian
Servings: 4 servings
Author: Vicki Shanta Retelny, RDN

Ingredients

  • 1 medium cauliflower cut into florets
  • 1 tbsp coconut or grape seed oil
  • 1 small shallot minced
  • 3 cups coconut milk unsweetened
  • 1 tbsp curry powder
  • 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp cilantro, for garnish optional

Instructions

  • On the stovetop over medium heat, add oil to a large stock pot.  Toss in shallots and sauté for 2 minutes.  Add cauliflower, cover and allow it to soften and brown. Stir in 2 - 3 minutes. 
  • Stir curry powder into coconut milk.  Pour into the pot with the cauliflower and shallots. Stir and add salt and paprika.  Bring to a boil and turn down heat to simmer for about 20 minutes. 
  • Remove pot from the heat and blend with a hand-held, immersion blender until it semi-smooth.  The soup can be chunky or smooth, as desired. 
  • Divide the soup into bowls and garnish with cilantro, if desired.  Serve immediately.  Enjoy!

Enjoy eating simply,

-Vicki