Dinner
Leave a comment

Meatless Monday: Curried Cauliflower Soup

One of my favorite dishes to order in LA is Mendocino Farm‘s curried cauliflower couscous.  It has a great taste and I love it because I think that cooking foods with curry at home would be difficult.  But, I decided to finally give it a try at home.  I wanted a warming soup, so I tried a curried cauliflower soup.  I froze about 1/4 of the recipe and then because it was so delicious, I ate the rest for breakfast, lunch, and dinner until it disappeared.  Follow the recipe below for a hearty, yet healthy curried cauliflower soup.

1 large head of cauliflower, broken into small florets

1 medium onion diced

2 to 4 tablespoons Thai red curry paste (4 if you like spicy!)

1 small lemon, preferably organic, zested (about 1 teaspoon zest)

½ cup white wine 

1½ cups vegetable broth or stock

1 can (14 ounces) light coconut milk

½ teaspoon sugar

1 tablespoon rice vinegar

Salt, Pepper, Sweet Curry Powder, Garlic Salt, and Turmeric Root Powder

Toasted pumpkin seeds to garnish

(Some) of the Ingredients for Curried Cauliflower Soup

(Some) of the Ingredients for Curried Cauliflower Soup

Preheat oven to 400 degrees

Toss the cauliflower with EVOO enough to lightly coat (about 3 tablespoons) and spices (1/4 TSP salt, pepper, and garlic salt) and 1 TSP curry powder and turmeric powder)

Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 35-40 minutes

Roasted cauliflower

Roasted cauliflower

In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon EVOO and a dash of salt until translucent, about 3 minutes

Add the curry paste and lemon zest and stir to incorporate

Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated

Add all of the roasted cauliflower, minus a few pieces you will use for garnish, to pot  

Add the vegetable broth, coconut milk, and sugar

Cook, stirring occasionally, until the soup is warmed through

Almost ready to blend

Almost ready to blend

Remove from heat and stir in the vinegar

Use an immersion blender to blend until smooth or you can transfer the soup to a blender, blending until smooth

Add soup to pot again and stir in spices again (same measurements as before)

(I added another 1/2 cup vegetable broth to thin the soup more)

Let soup simmer for 30 minutes to let flavors come together

DSC02864

Ladle the soup bowls and top each with toasted pumpkin seeds, cauliflower florets, and a few shakes of smoked paprika

Soup ladled out

Soup ladled out

DSC02867

DSC02868

Curried Cauliflower Soup
Serves 8
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
154 calories
11 g
0 g
11 g
4 g
9 g
246 g
288 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
246g
Servings
8
Amount Per Serving
Calories 154
Calories from Fat 93
% Daily Value *
Total Fat 11g
17%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 288mg
12%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
12%
Sugars 4g
Protein 4g
Vitamin A
2%
Vitamin C
104%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large head of cauliflower, broken into small florets
  2. 1 medium onion diced
  3. 2 to 4 tablespoons Thai red curry paste (4 if you like spicy!)
  4. 1 small lemon, preferably organic, zested (about 1 teaspoon zest)
  5. ½ cup white wine
  6. 1½ cups vegetable broth or stock
  7. 1 can (14 ounces) light coconut milk
  8. ½ teaspoon sugar
  9. 1 tablespoon rice vinegar
  10. Salt, Pepper, Sweet Curry Powder, Garlic Salt, and Turmeric Root Powder
  11. Toasted pumpkin seeds to garnish
Instructions
  1. Preheat oven to 400 degrees
  2. Toss the cauliflower with EVOO enough to lightly coat (about 3 tablespoons) and spices (1/4 TSP salt, pepper, and garlic salt) and 1 TSP curry powder and turmeric powder)
  3. Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 35-40 minutes
  4. In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon EVOO and a dash of salt until translucent, about 3 minutes
  5. Add the curry paste and lemon zest and stir to incorporate
  6. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated
  7. Add all of the roasted cauliflower, minus a few pieces you will use for garnish, to pot
  8. Add the vegetable broth, coconut milk, and sugar
  9. Cook, stirring occasionally, until the soup is warmed through
  10. Remove from heat and stir in the vinegar
  11. Use an immersion blender to blend until smooth or you can transfer the soup to a blender, blending until smooth
  12. Add soup to pot again and stir in spices again (same measurements as before)
  13. (I added another 1/2 cup vegetable broth to thin the soup more)
  14. Let soup simmer for 30 minutes to let flavors come together
  15. Ladle the soup bowls and top each with toasted pumpkin seeds, cauliflower florets, and smoked paprika
Adapted from Cookie and Kate
beta
calories
154
fat
11g
protein
4g
carbs
11g
more
Adapted from Cookie and Kate
https://www.newsforchews.com/
Stay hungry…

Leave a Reply

Your email address will not be published. Required fields are marked *