Description
A creamy and flavorful soup made with cauliflower, turmeric, and coconut milk, perfect for a comforting meal.
Ingredients
Scale
- 1 head cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chopped cauliflower florets, turmeric, cumin, coriander, and cayenne pepper (if using) to the pot. Stir well to coat the cauliflower with the spices and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
- Return the pureed soup to the pot and stir in the coconut milk. Heat gently over low heat until warmed through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a creamier texture, add an extra half can of coconut milk.
- If you prefer a bit more heat, increase the cayenne pepper or add a dash of hot sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Turmeric Coconut Cauliflower Soup, Cauliflower Soup, Vegan Soup