Curried Cauliflower Soup
Ingredients
-
1
tablespoon
grapeseed or expeller-pressed canola oil
-
1
medium head
cauliflower
-
1
medium
celery stalk
-
1
small
leek (white part only)
-
1
small
yellow onion
-
1
medium
Granny Smith apple
-
2
teaspoons
curry powder
-
4
cups
vegetable broth
-
3
stems
parsley
-
1
can
light coconut milk
-
1½
teaspoons
apple cider vinegar
-
½
teaspoon
salt
-
⅛
teaspoon
freshly ground white pepper
Instructions
- Heat a soup pot on medium-high and add the oil.
- Add the cauliflower and cook undisturbed until browned, then stir and brown all sides.
- Reduce heat to medium-low and add the celery, leek, onion, and apple; cook until translucent.
- Move vegetables to one side, add curry powder on the other side, and toast for 30 seconds.
- Pour in the broth to cover the vegetables and add parsley stems; simmer until fork tender.
- Add coconut milk and simmer for an additional 5 minutes.
- Blend in vinegar, salt, and pepper.
- Remove from heat, discard parsley, and puree the soup until smooth.
- Garnish with additional curry powder or toasted sliced almonds.
Nutrition Facts (estimated)
Servings
9
Calories
84
Total fat
4g
Total carbohydrates
10g
Total protein
2g
Sodium
410mg
Cholesterol
0mg
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