Curried Cauliflower Soup (vegan, gluten free)

It may be obvious that I am a big fan of soup… This is especially true during the long, cold month of January. January in Chicago typically includes subzero temperatures, bone chilling wind, and the occasional snowstorm. I’ve lived in Chicago for 16 years so all of these unexpected twists and turns in the weather are something I have grown very accustomed to. Some warm gear and fast walking will keep you from being stuck at home. I refuse to let the weather keep me from enjoying playoff games, award shows, and most importantly, restaurant week! One good thing about winter is coming home to a nice, big bowl of homemade soup. Soup can get boring so I wanted to make this one spicy. The coconut, cumin, and coriander go really well together and remind me of the flavors of South Asia. I topped mine with basil but cilantro or Thai basil would also be great with this dish. The cauliflower makes it filling and adds fiber. I used light coconut milk to make it creamy without adding too much extra fat and calories. The spices in this recipe will warm and energize you on a cold day. The turmeric adds a wonderful golden color and has a calming effect. This soup is easy on the stomach, low calorie, vegan, and gluten free. It’s also really easy to make and requires only one pot. It’s one of my favorites and I will definitely be making it all winter long! Let me know if you make it by taking a picture and tagging @thefriendlyepicurean on social media.

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Curried Cauliflower Soup (vegan, gluten free)

  • Servings: 4
  • Time: 30min
  • Difficulty: easy
  • Print


Ingredients

  • 2 cups cauliflower florets (1 small head of cauliflower)
  • 1/2 large onion, diced
  • 1 cup light coconut milk
  • 3 cups vegetable broth
  • 1 clove garlic, minced
  • 1 tbs coconut oil
  • 2 tbs lemon juice (juice of 1/2 a lemon)
  • 1/4 tsp turmeric
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp fennel seeds
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt (plus more to taste)
  • 1/4 tsp freshly ground black pepper
  • 2 tbs chopped fresh basil (optional garnish – may substitute cilantro or Thai basil)

Directions

Heat 1 tbs coconut oil on medium heat in a medium to large saucepan or Dutch oven. Cook onions, turmeric, cumin, coriander, fennel seeds, and cayenne pepper on medium heat for about 6-7 minutes. Add garlic and cook for another 2-3 minutes or until garlic is fragrant. Add cauliflower and cook for about 2-3 minutes. Add vegetable broth, coconut milk, salt, and pepper and simmer on low to medium heat for about 15-17 minutes or until cauliflower is soft and falls apart easily. Remove from heat and add lemon juice. Carefully transfer entire mixture to a high powered blender such as Vitamix and puree until smooth. Or puree in saucepan with an immersion blender until smooth. May store in an airtight container in the fridge for up to 2-3 days. Makes 4 cups.

Nutrition Information:

  • Approximate Calories per cup: 115 cal

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