Recipe: Vegan Creamy Curried Cauliflower Soup
A simple puréed soup is something I turn to often. Lately, I've been relying on a lightly spiced cauliflower soup to tide be over between the richness of the holidays.
The nice thing about this recipe is that it takes very little time to pull together. You simply cook down the onions and garlic with cauliflower, broth, and warm spices and ready your favorite toppings (I like crispy parsley, toasty cashews, and spicy red pepper flakes — all with a dash of olive oil).
Coconut Makes It Creamy!
You will likely buy a can of coconut milk (13.5 ounces), but this recipe only calls for one cup. I generally hate fussy recipes that leave you with odd leftovers, but I do find this to be the perfect amount of coconut milk to fold in toward the end. If you'd like to add the whole can, it will still be delicious (just a bit thinner). What to do with your leftover coconut milk? I save mine to stir into warm oatmeal or muesli in the mornings. Or you can always freeze it for a future cooking project, too.
Lastly, this recipe asks that you go easy on the salt during the preparation, but do feel free to season with additional salt and pepper once it's done cooking. Because sodium levels vary depending on what kind of broth you're using, I prefer to be conservative in the instructions, allowing you to adjust toward the end.
This hearty vegan soup gets a hefty dose of pungent spices and a thick, velvety texture from cauliflower and coconut milk. It makes a perfect light dinner with some warm pita bread, but it's also a great lunch the next day too. Be sure to taste as you go to find your ideal salt level.
- Christine, January 2016