Place 1/2 of the cauliflower on a rimmed baking sheet. Drizzle with the ghee or oil, toss to combine, and spread into an even layer. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup. Place the remaining cauliflower in a (4-quart) pot. Add the water, coconut milk, turmeric, salt, ginger, garlic, and pepper; stir to combine. Recipes Coconut Curried Cauliflower Soup 4.8 stars ( 114 ratings) 156 Comments Jump to Recipe Gluten Free Vegetarian Vegan Paleo Refined Sugar Free This post may contain affiliate links. Please read our disclosure policy. Coconut Curried Cauliflower Soup is as healthy as it is delicious.
Roasted Cauliflower & Coconut Soup Vegetables Recipes Jamie Oliver
Recipe From Stirring Slowly: Recipes to Restore & Revive By Georgie Hayden Ingredients 2 onions 600g cauliflower 4 cloves of garlic 1 heaped teaspoon ground cinnamon 1 heaped teaspoon ras el hanout olive oil 1 handful of unsweetened coconut flakes 1 x 400g tin of reduced-fat coconut milk 600ml vegetable stock 2-3 tablespoons chilli oil Roasted Cauliflower Soup with Coconut and Turmeric. This healthy cauliflower soup recipe is flavored with Thai chili paste and coconut milk! One of my favorite methods to enhance a soup is to incorporate roasted vegetables. It adds a little something, something. This roasted cauliflower soup with coconut and turmeric is a perfect example. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes. Stir in coconut milk; cook an additional minute. 4.8 from 139 reviews Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste.
Curried Cauliflower Soup With Coconut Milk (Paleo Recipe)
1 pinch salt Instructions Toss the onion, garlic and oil in a large soup pot on the stove. Add the spices. Turn to medium-high heat. Caramelize for 3 to 4 minutes, until lightly browned. Deglaze the pot with the chicken stock. Stir up any brown bits on the bottom of the pot. Add the rest of the ingredients. Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper. Put the cauliflower, 2 tablespoons of the olive oil, 1⁄4 teaspoon of the turmeric, 1⁄2 teaspoon salt, and the pepper in a large bowl and toss until the cau- liflower is evenly coated. 1 small 1 3 cloves garlic, minced 2-3 14 ounce 2 cups coconut water 3 tablespoons The combination of cauliflower and coconut milk blended together creates a super-rich and luscious soup that is absolutely delicious on its own, or topped off with some roasted chickpeas for some extra crunch! Why you'll love this recipe Packed full of flavour.
Recipe Creamy Coconut Cauliflower Soup Recipe Cauliflower soup
Super easy to make Healthy, naturally low carb, and gluten-free Comforting soup for cold days Ingredients & Substitutions This section explains how to choose the best ingredients for roasted cauliflower soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. Yes! I love cooking with turmeric! If you want more ways to use this anti-inflammatory spice in your diet, try this Golden Milk Turmeric Tea or this Anti-inflammatory Turmeric Smoothie. You may also be interested in my I Love My Instant Pot Anti-Inflammatory Diet Cookbook, which was released October 1st!
Instructions. Add the oil to a pan and then warm on a medium heat and add the onions and cauliflower and stir for about a minute or two. Then turn the heat down to very low and cover the pan and sweat the vegetables for about five to ten minutes. Now add the garlic, coconut milk, and chicken or vegetable stock, then turn up the heat until it. Add in the cauliflower and broth, and bring to a simmer. Cover with a lid and cook, stirring occasionally, for about 15-20 minutes, or until the cauliflower is tender. Stir in the coconut milk, then remove from heat. Using a hand blender, process until it reaches a thick creamy consistency.
Coconut Curried Cauliflower Soup The Endless Meal®
600g cauliflower. 4 garlic cloves. 1 heaped tsp ground cinnamon. 1 heaped tsp ras el hanout. sea salt and freshly ground blackpepper. olive oil. a handful of unsweetened coconut flakes. 1 x 400ml tin of reduced-fat coconut milk. 600ml vegetable stock. 2-3 tbsp chilli oil Instructions. Heat the coconut oil in a large pot. Add the onion, garlic, and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more. Add the cauliflower florets and pour in the broth. The cauliflower should not be fully submerged. Cook 10 minutes.
