Description
Rich, creamy and full of flavor, our cauliflower soup recipe is perfect for when you don’t feel like spending hours at the stove! Great as a winter or summer soup, enjoy it hot or cold!
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 large sweet onion, diced
- 2 lbs zucchini, chopped in large pices
- 2 lbs frozen cauliflower, thawed
- 1-inch piece of fresh ginger, peeled, minced or grated
- 1 tsp turmeric
- 1/2 tsp curry powder
- 2 tsp salt
- 1/8 tsp black pepper (or to taste)
- 4 cups vegetable broth, plus one cup of water
- 3/4 cup canned full-fat coconut milk
- Aleppo pepper or red pepper flakes to taste (optional)
Instructions
- Heat the olive oil in a large soup pot. Add the onion and saute over medium heat for 3-5 minutes, or until translucent
- Add the zucchini, cauliflower, ginger, turmeric, salt and pepper, and continue cooking for 2-3 more minutes, stirring often. Add the broth or water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, or until the cauliflower is tender. Let it cool slightly
- Transfer to a blender, and blend until smooth ( make sure to put a kitchen towel over the lid, in case the hot liquid splashes)
- Add coconut milk, mix well.
- Serve hot or cold. If desired, top with crushed Aleppo pepper or see note 1 for more options
Notes
- Top Soup with: Spiced Pumpkin Seeds, Savory granola, Pine nuts and basil, Schug
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stove top
- Cuisine: International
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 101
- Sugar: 5.6
- Sodium: 657.3
- Fat: 6.3
- Saturated Fat: 4.1
- Unsaturated Fat: 1.6
- Trans Fat: 0
- Carbohydrates: 10.3
- Fiber: 3.2
- Protein: 3.8
- Cholesterol: 0