Curried Cauliflower Soup
Ingredients
-
1
large head
cauliflower, broken into small florets, stems chopped
-
up to 4
tablespoons
melted coconut oil or olive oil, divided
-
1
medium
yellow onion, diced
-
2 to 3
tablespoons
Thai red curry paste
-
½
teaspoon
lemon zest
-
½
cup
unoaked white wine (optional)
-
1 ½
cups
vegetable broth or stock
-
1
can (14 ounces)
light coconut milk
-
½
teaspoon
sugar
-
1 to 3
teaspoons
rice vinegar
-
to taste
salt and freshly ground black pepper
-
¼
cup
chopped green onions or chives
-
1
tablespoon
chopped fresh basil
-
to taste
thinly sliced jalapeño, Serrano or birds-eye peppers (optional)
Instructions
- Preheat the oven to 400°F.
- Toss the cauliflower with up to 3 tablespoons of coconut oil and spread it on a baking sheet to roast until golden brown, about 25 to 30 minutes.
- In a Dutch oven, warm 1 tablespoon of coconut oil over medium heat, add the onion and a dash of salt, and cook until translucent.
- Add the curry paste and lemon zest, then raise the heat to medium-high and add the wine, cooking until most of the wine evaporates.
- Add the roasted cauliflower stems and half of the florets to the pot, along with the vegetable broth, coconut milk, and sugar. Simmer for 5 to 10 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or a regular blender in batches.
- Stir in 1 teaspoon of vinegar and adjust seasoning with salt and pepper. Serve in bowls topped with remaining cauliflower florets, basil, chives, and peppers if desired.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
400mg
Cholesterol
0mg
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