Stew it- this meal was one of the biggest SOUP-rises I’ve ever cooked! I SOUP-pose I should have known, as it’s definitely not the first time it’s happened! I never SOUP-port myself and my instincts!
Okay. I’ll stop.
But for real- this soup is to die for. It it full of beautiful flavors and it is super filling. I seriously cannot wait to make it again and just writing this post is inspiring me!
I based this recipe off this one.
Curried Cauliflower Soup
- 1 large head of cauliflower, chopped into small florets, stems included
- 4 tablespoons melted coconut oil, or EVOO
- 1 yellow onion, diced
- 3+ tablespoons red curry paste (doesn’t add too much spice, in my opinion, and the more the better)
- 1/2 teaspoon lemon zest
- 1/2 cup unoaked white wine
- 1 1/2 cups veg broth or stock
- 1 can (14 oz) coconut milk
- 1/2 teaspoon sugar
- 2-3 teaspoons rice vinegar
- S&P to taste
- chopped green onions
- chopped fresh basil and thinly sliced jalapeno (optional)
- Preheat your oven to 400 degrees F. Lightly coat the cauliflower by gently tossing in a bowl or on your baking tray (about 3 of the 4 tablespoons). Spread evenly on your baking tray and roast until the tips are golden brown, about 25-30 minutes.
- In a large pot over medium heat, warm the remaining coconut oil. Add the onion and cook, stirring, until the onion is translucent. Add the curry paste and lemon zest, stir until fragrant. Rase the head to medium-high, add the wine, and cook, stirring, until most of the wine has evaporated. Add the roasted cauliflower, veg broth, coconut milk, and sugar into the pot. Bring to a gentle simmer, stirring as needed, for about 5-10 minutes. Remove from heat.
- Allow the soup to cool for a few minutes, then use an immersion blender to blend until smooth (or carefully transfer the soup into a blender and blend until smooth).
- Stir in the vinegar, s&p. You can add more vinegar as needed. Ladle into your soup bowls and top with green onions and additional toppings. Be creative. Enjoy!