So after last Wednesday’s post for quesadillas, I’m back to healthy Wednesday posts with today’s curried cauliflower soup. No other intro needed. This is healthy, hearty, and not your average soup. So whip up a batch this week or weekend!
Recipe adapted from here.
Ingredients (serves 4)
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves of garlic, chopped
1 large head of cauliflower, chopped
1 15 oz can of chickpeas, drained
2 teaspoons curry powder
1/2 teaspoon cumin
2 teaspoons fresh ginger, minced
4-5 cups vegetable stock
1 cup coconut milk
Salt and pepper
Optional: cilantro and/or crushed red pepper flakes for a garnish
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger, cumin, and curry powder and cook for another minute. Stir often. Add the cauliflower, chickpeas, veggie stock, and salt. Bring the pot to a boil. Once it is boiling, reduce heat to simmer and cook for 30 minutes.
2. Once it is done simmering, use an immersion blender to puree the soup. If you don’t have an immersion blender, you can do this in a regular blender or a Cuisinart. You just need to get the soup to a smooth consistency.
3. Add the coconut milk and season with salt, pepper, or crushed red pepper flakes to taste. Serve with chopped cilantro on top.