Once a disappointing addition to the traditional British Roast Dinner, Cauliflower is now considered a versatile vegetable. Cauliflower can be used to make steaks, wings, pizza and even rice – it needn’t be a boring side dish. One of my favourite ways to use the florets is in my Curried Cauliflower Soup.
If you’re feeling brave, add an extra red chilli.
As a rough guide, this recipe serves 4.
- 500g cauliflower
- 400ml coconut milk
- 400ml water
- 2 curry leaves
- 2 sticks of celery
- 2 carrots
- 1 brown onion
- 1 clove of garlic
- 1 red chilli
- 1 thumb-sized piece of ginger
- 2 tbsp. garam masala
- 1 tbsp. tumeric
- 1 tbsp. coconut oil
- 1 tbsp. vegan bouillon powder
- Sea salt and black pepper to taste
Begin by preparing the ingredients. Break the cauliflower in to florets then finely chop the celery, carrots, onion, garlic, chilli and ginger. Warm the coconut oil in a large saucepan, using a medium heat, then add the prepared vegetables.
Cook for 5 minutes, to allow the vegetables to soften a little, then add all of the ground spices and the vegan bouillon powder. Coat the vegetables in the ground spices and vegan bouillon powder then cook for 5 minutes.
Add the coconut milk, water and curry leaves then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the cauliflower is ready.
Remove the curry leaves then transfer 4-5 ladles of the soup to a food processor. Process until a smooth puree is formed. Add the puree to the saucepan – this will thicken the soup. Stir to combine then season to taste.
Serve and enjoy!