curried cauliflower soup
Sweet with a little heat. Delicious.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 large head cauliflower broken into small florets
- 1/4 cup coconut oil divided
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons red curry paste
- 1 - lemon zested about 2 tsp. zest
- 1/2 cup dry white wine
- 1 1/2 cups vegetable stock
- 1 can coconut milk
- 1 tablespoon each brown sugar and rice vinegar
- 1/4 cup chopped chives
- 1 tablespoon fresh basil chopped
- - salt and pepper to taste
- - sour cream for serving
How To Make curried cauliflower soup
-
Step 1Preheat oven 400 degrees. Toss the cauliflower with half the coconut oil and spread out in a single layer of a baking sheet. season with salt and pepper. Bake until golden brown about 25 to 30 minutes
-
Step 2In a large pot add the remaining coconut oil. Add the onion and garlic. Cook 2 minutes. Add the curry paste and lemon zest. Stir to incorporate the paste. Add the wine and cook until evaporated.
-
Step 3Add the cauliflower, vegetable stock, coconut milk and sugar. Cook until warmed through. add the vinegar. Use an immersion blender and blend until smooth. Season with salt and pepper to taste. serve garnished with chives and basil and a dollup or swirl of sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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