5 minute Cauliflower soup that will have you coming back for more.

Did you know the white part of a cauliflower is caused by the leaves shielding the flowers from the sun during the early growth period. It’s known as the curd.

This delightful curried cauliflower soup is super easy to make and freezes well.

The reason they are an often sought out vegetable is because the Cauliflower is high in vitamin C and K and omega 3 fatty acids. It is also known to contain sulforaphane which studies have linked to reducing cancer. So make up a batch of this stunning soup, if you need an excuse it’s a great soup for cancer & even better, it’s great for head and neck cancer treatment sufferers as it’s silky smooth and gives a full mouth feel. You can interchange curry powder for massaman curry as I did. Just make sure you can tolerate it.

I added extra turmeric due to its antinflammatory properties.

Curried Cauliflower Soup

  • 2 tablespoons olive oil, coconut oil or ghee
  • 1 onion, roughly chopped
  • 1 medium-large apple, (Gala, Granny or Red crisp) rough chopped (and please don’t leave this out)
  • 4–5 garlic cloves, roughly chopped
  • 1 1/2 tablespoons fresh ginger, roughly chopped
  • 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
  • 2 1/2 cups veggie broth(or use water and 2 bullion cubes)
  • 2 teaspoon yellow curry powder
  • 1 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • 3/4 cup canned coconut milk or coconut cream
  • a squeeze of lime (tablespoon) or orange juice is nice too

Heat oil in a large heavy bottom pot or stock pot over medium-high heat.

Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes.

Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.

Bring to a boil, cover and simmer on low heat until cauliflower is very tender, about 15 minutes.

Puree until very smooth- either using an immersion blender or blender (in batches)

Add the lime juice, and stir in the coconut milk ( I used about 1/2 of a 400mil can) feel free to add more to taste. If you add more you may need a little more salt.

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