Curry Cauliflower Soup
Prep: 20 minutes
When you think of cauliflower, do you think of rich, creamy, aromatic comfort food? Try this recipe and you will!
And with colder weather here to stay, this savory curry cauliflower soup can help keep you warm too.
Full of vitamin C, cauliflower is also high in fiber and is a good source of antioxidants, which are beneficial for reducing inflammation. That can help give your immune system a boost.
Top it with pepitas, a variety of pumpkin seed, for added iron, zinc, phosphorus and magnesium. Use some as a garnish and save the rest for a healthy snack!
2 tablespoons olive oil
3 cloves garlic
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon kosher salt
2 pounds cauliflower
4 cups low-sodium vegetable broth
14 oz. low-fat coconut milk (unsweetened)
1/4 cup fresh cilantro
1/4 cup pepitas
- Remove the stems from the cauliflower and cut into small florets.
- Peel and chop the onions into large dice, and peel and coarsely chop the garlic.
- Heat the oil in a large stock pot or Dutch oven over medium heat. Add the onions and garlic and cook until softened, about 8 minutes.
- Add the curry powder, cumin and salt and stir to coat the vegetables. Cook until fragrant, about 1 minute.
- Add the cauliflower and broth and stir to combine. Bring to a boil over medium-high heat and reduce the heat to low. Simmer until the cauliflower is tender, about 15 minutes.
- While the soup is simmering, coarsely chop the cilantro and lightly toast the pepitas. Set aside.
- Working in batches, transfer the soup to a blender and blend until smooth. Return the soup to the pot, add the coconut milk and cook until warmed through.
- Ladle the soup into bowls and sprinkle with cilantro and toasted pepitas.