I can’t believe how delicious this soup was last night. Warm, creamy, and loaded with comforting flavor made this the perfect meal as we watched more snow fall onto our already very white landscape.
I was inspired by this pinterest post — which made me start drooling right here on my keyboard. I thought it was so beautiful and I knew I had to try it, but was realistic as I haven’t had a huge amount of luck with cauliflower soup in the past. This recipe has changed everything and reminded me to live fully in the present!
We loved it!
What I appreciated almost more than anything was that 2 heads of cauliflower were consumed by 2 people, in one meal. YES, you read that right — there are no leftovers! That is a WHOLE LOT of cauliflower, and all of it’s awesome health benefits, easily consumed in this amazing soup!
What makes this soup even better, is the ease in prep. The biggest part of the prep is roasting the cauliflower, but whats great about that is it gives you time to chop up the onion and get the rest of the soup ready to go while the cauliflower white turns golden brown. Trust me, it is a snap!
I can’t wait to hear how this quickly becomes your favorite soup. At which point you can remind yourself that your new fav soup is dairy free, gluten free, vegan, and loaded with great nutrients to fuel your body and mind.
If you are into curry, then dive into a bowl of this soup.
You can thank me later…
Curried coconut and roasted cauliflower soup
Servings ~2-6 depending upon portion size
- 2 heads cauliflower broken up into small pieces
- 1/4 c coconut oil, melted to liquid
- freshly ground pepper
- 2 medium onions, chopped
- sprinkle of chipotle pepper flakes
- 1 T curry
- 3 T red curry paste
- zest from 1 large lemon
- 1 c white wine (I used a sauv blanc)
- 2 T rice wine vinegar
- 1 1/2 cans coconut milk
- 3 c veg broth
- 2 T coconut sugar (or cane sugar)
- green onions or fried shallots, for garnishing
- Preheat oven to 375 degrees F.
Place the cauliflower pieces into a large bowl (one that has a fitted lid) or a large ziplock baggie and add all but about 2 T of the melted coconut butter. Shake to coat the cauliflower. Spread the oiled cauliflower onto a cookie sheet and bake for 25-30 minutes, until roasted brown.
While the cauliflower is roasting, add the remaining oil to a large dutch oven or medium stew pot and warm over a med-low flame. Add the chopped onion, a sprinkle of salt, and chipotle pepper flakes and cook for 5-7 minutes, until the onions starts to soften. Add the lemon zest, curry, and curry paste and cook another 5 minutes, or so. Add the white wine and cook until the wine has reduced in half, or so. Add the roasted cauliflower (reserving a sprinkle to use for a garnish, if you like) and coat with the onion/curry paste. Stir in the rice wine vinegar, veg broth, sugar, and coconut milk. Cover and cook for 20 minutes, or so.
Use an immersion blender or transfer to a food processor to puree the soup. Be careful, this is going to be very hot!
Transfer back to the stew pot and cook more without the lid if you want to thicken it up a little bit (I didn’t do this, mine was fine after the puree).
When you are happy with the consistency of the soup, serve it up! Garnish it with a sprinkle of roasted cauliflower, chopped green onions, fried shallots, and/or a sprinkle of curry powder–whatever you like!
Don’t forget, seconds are a beautiful thing!