Craving a warm, comforting meal that’s also incredibly good for you? This Curried Cauliflower Soup with Coconut Milk is a vibrant, flavorful choice that’s surprisingly easy to make. It’s a perfect example of how delicious healthy cauliflower recipes can be.
Key Ingredients & Substitutions
- Cauliflower: Fresh is best for flavor, but frozen florets work in a pinch.
- Coconut Milk: Full-fat offers the creamiest texture; light coconut milk can be used for fewer calories.
- Curry Powder: Use your favorite blend – mild, medium, or hot.
- Vegetable Broth: Low-sodium is recommended to control saltiness.
- Onion & Garlic: Essential aromatics; dried onion or garlic powder can substitute in an emergency, but fresh offers superior flavor.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large head cauliflower (about 2 pounds), cored and chopped into florets
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
Spices:
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Toasted unsweetened coconut flakes
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 280-320 (depending on ingredients)
- Tools Needed: Large pot or Dutch oven, immersion blender (or standard blender)
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Spices and Cauliflower
Stir in the curry powder, turmeric, and ginger. Cook for 30 seconds, allowing the spices to become fragrant. Add the cauliflower florets to the pot and stir to coat them with the spices.
3. Simmer to Tenderness
Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork.
4. Incorporate Coconut Milk and Blend
Stir in the full-fat coconut milk. Using an immersion blender, carefully blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a standard blender, being cautious with hot liquids, and blend until smooth.
5. Season and Serve
Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh cilantro or toasted coconut flakes if desired. Enjoy this flavorful addition to your healthy cauliflower recipes.
Variation Ideas
- Add Heat: Include a pinch of cayenne pepper or a small, finely diced jalapeño with the aromatics for a spicy kick.
- Extra Veggies: Sauté diced carrots or bell peppers with the onion for added nutrients and color.
- Protein Boost: Stir in cooked lentils or chickpeas after blending for a heartier meal.
Storage Instructions
You can store leftover Curried Cauliflower Soup with Coconut Milk in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If it’s too thick, you can add a splash of water or vegetable broth.
Frequently Asked Questions (FAQ)
Q: Can I use frozen cauliflower?
A: Yes, you can use frozen cauliflower florets. You may need to cook them for a slightly shorter time.
Q: Is this soup spicy?
A: The spice level depends on the curry powder you use. Adjust to your preference.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup is excellent for meal prep and often tastes even better the next day.
Q: How can I make this soup thinner?
A: If the soup is too thick for your liking, simply add a bit more vegetable broth or water until it reaches your desired consistency.
Q: Is this recipe dairy-free?
A: Yes, using coconut milk makes this a naturally dairy-free and vegan option.
Q: What can I serve with this soup?
A: A side of crusty bread, a simple green salad, or a sprinkle of toasted nuts makes a great accompaniment.