Description
This creamy golden cauliflower soup is a comforting and nutritious dish, perfect for any season. Infused with aromatic spices and finished with coconut milk, it offers a rich flavor profile that is both satisfying and healthy. Enjoy it warm, garnished with fresh herbs for a delightful meal.
Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: a squeeze of lemon juice for brightness
Instructions
- Wash the cauliflower thoroughly under cold water and chop it into small florets. Set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Add the chopped cauliflower florets to the pot and stir to coat with oil and aromatics.
- Sprinkle in ground turmeric, cumin, and smoked paprika, stirring well to combine.
- Pour in the vegetable broth, ensuring the cauliflower is fully submerged. Bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes until the cauliflower is tender.
- Remove the pot from heat and allow it to cool slightly. Blend the soup until smooth using an immersion blender or a countertop blender.
- Return the blended soup to the pot (if using a countertop blender) and stir in the coconut milk (or heavy cream).
- Season with salt and pepper to taste. Add a squeeze of lemon juice if desired.
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- Ladle the soup into bowls, garnishing with fresh parsley or cilantro. Optionally, drizzle more coconut milk or cream on top.
- Serve warm, paired with crusty bread or a light salad.
Notes
- For added nutrition, consider incorporating other vegetables like carrots or potatoes.
- For a spicy kick, add red pepper flakes or hot sauce when blending.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove, adding broth or water as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes