Once a disappointing addition to a 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
Break the cauliflower in to florets then finely chop the celery, carrots, onion, garlic, chilli and ginger. Heat 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.