Curried Cauliflower Soup
I am on a soup kick. The past two Sundays have been cleverly deemed Souper Sunday.
This Past Sunday I dominated Dr. Andrew Weil’s Curried Cauliflower Soup. I got the recipe from Sir Weil’s latest cookbook True Food. I adore this recipe for how simple and nutritious it is. I pretty much followed the recipe entirely, but I made a few tweaks to up the flavor a wee bit. Here is what my version looks like:
Curried Cauliflower Soup serves: 4-6
- 1/3c raw cashews
- 2t extra virgin olive oil
- 1medium onion, diced
- 3 cloves of garlic, minced
- 1 large head of cauliflower- chopped into small pieces
- 1 (14oz) can light coconut milk
- 4c veggie broth
- 2T curry powder
- 1t turmeric
- 1T cumin
- 2T maple syrup
- 1/2t ground cinnamon
- 1/4t garlic salt
- In a large pot, heat the olive oil over low heat add the onion and sauté for 3 minutes.
- Add minced garlic and sauté for 2 minutes.
- Add chopped cauliflower, cashews, coconut milk, vegetable broth, curry powder, turmeric, cumin, garlic salt, cinnamon and maple syrup. Bring to a boil and simmer until the cauliflower is tender (about 10min)
- Blend soup with immersion blender until desired consistency is reached- this may take a few minute to chop up the cashews and the cauliflower. Be patient. If using a standing blender, allow the mixture to cool for 20 minutes. Pour soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to pot and reheat.
I topped this gem with Siracha & a few pieces of marinated & baked tofu. Toppings are endless…. pumpkin seeds, greek yogurt, or like Sir Weil suggests caramelized onions & cilantro.
I enjoyed this guy alongside a mixed green salad topped with dried cranberries, sunflower seeds, and spicy cashew sauce.
And with that, I am off. Happy Tuesday!