Every time I see another picture of a recipe for a creamy cauliflower soup, I get the urge to run right home and make it. This weekend I actually did it and I think I came up with a healthy option as well as a delicious one.
This recipe makes a pretty good sized pot of soup and you will need two heads of cauliflower. One you cook ahead of time and purée right into the broth to become the thickener of the soup instead of cream. The other is chunked up to give it some texture and bite and the entire thing is flavored with a little hint of curry spice that packs a big punch of flavor.
This soup is one you can have seconds and thirds of without feeling guilty so eat up my friends!
I am writing this post also in honor of Food Day, which will be here on October 24.
Food Day is a nationwide celebration of a movement towards sustainable, affordable and healthy food that builds all year and culminates in a day of action on October 24 every year.
What you can do to be pro-active:
*Plant a vegetable garden in your backyard or even start a potted garden with easy-to-grow foods like lettuce, herbs or tomatoes
*resolve to and put into action a plan to introduce healthier foods into your diet. Start with something small like incorporating one or two raw or cooked fresh vegetables into you and your family’s lives.
This is not just a great cause but should become an added benefit to you and your family to bring health and an active lifestyle for years to come.
- 2 T. Olive oil
- One medium yellow onion, chopped
- 2 cloves garlic, chopped finely
- 1½ to 2 T. Red curry paste or 1 T. Curry powder
- 4 c. Chicken or vegetable stock
- 2 heads cauliflower, core and leaves removed and chopped into bite-sized pieces
- 1 (14 oz.) can light coconut milk
- Chives and/or sliced red chiles for garnish
- In large stockpot or soup kettle, add olive oil and older over medium high heat.
- Add onion and sauté 3-5 minutes to soften but not brown, stirring often
- Add garlic for one minute, stirring often
- Add curry paste or powder and stir another minute
- Add stock and one had of cauliflower
- Bring to boil and simmer for 15minutes, or until cauliflower is very tender
- Pour in batches into blender and purée until smooth
- Add back into pot and stir in 2nd head of chopped broccoli
- Simmer 15 minutes with lid on until very tender
- Our in coconut milk and stir
- Serve with garnishes of chopped chives and red chilie
See what other fabulous food bloggers are making with cauliflower during Food Networks Fall Fest!
The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette’s Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
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