Curried Cauliflower Soup
Curried Cauliflower Soup made with one head of cauliflower and loads of goodness blended with garlic and onions and spiced with your favorite curry blend for incredible flavor. Dairy-free and gluten-free.
Equipment
- High Powered Blender
- Large saute pan with lid
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 large sweet onion chopped
- 3 cloves fresh garlic chopped
- 1 head cauliflower cut into florets
- 3-4 cups low sodium vegetable broth
- 1 tbsp favorite curry spice blend
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp sea salt
- 1/2 can coconut milk
- 1/2 tsp fresh ground black pepper
- 1/2 cup toasted pumpkin seeds (pepitas)
- cilantro leaves for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until starting to turn translucent. Add garlic and sauté for an additional minute.
- Add vegetable broth, cauliflower, curry blend, cumin, cayenne pepper, and sea salt. Bring to a boil over medium-high heat. Reduce heat, cover, and let simmer for 10 minutes or until cauliflower is tender. Remove from heat and let slightly cool.
- Place 2 cups of slightly cooled cauliflower in a blender. Add ½ cup coconut milk and place the top on the blender slightly slanted to release steam. Blend until smooth.
- Repeat until all cauliflower mixture is blended. Season to taste with additional sea salt and pepper. Reheat blended soup if desired. Garnish with toasted pumpkin seeds and fresh cilantro.
Video
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