Creamy Spiced Cauliflower Soup

Happy Soup Wednesday! This is the last Soup Wednesday of 2016 and next week we'll be moving on to a different Sandwich recipe every Wednesday. I love doing Soup Wednesday during the winter, because curling up with a warm cup of soup on a blustery day is always pleasant. However, Sandwich Wednesday forces me to think outside the box for lunch, so the transition is always nice.

Recipe from Produce on Parade.

-1 tablespoon olive or coconut oil
-2 medium yellow onions, diced
-1 bay leaf
-1 1/4 teaspoons ground cumin
-1 teaspoon kosher salt
-1 teaspoon ground turmeric
-1/8 teaspoon ground cardamom
-dash of ground black pepper
-sprinkling of crushed red pepper flakes
-4 garlic cloves, minced
-4 1/2 cups vegetable broth
-1 large head of cauliflower, roughly chopped to the same size
-1 cup canned coconut milk
-1 tablespoon apple cider vinegar
-fresh dill (for garnish - optional)

In a large soup pot, heat the oil over medium-low. Add the onions and saute about 10 minutes or until translucent. Then add the garlic, bay leaf, cumin, salt, turmeric and cardamom. Stir to combine and saute for one minute.

Add the cauliflower and vegetable broth, bring to a boil and then reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove the bay leaf and then remove the soup from heat and use an immersion blender to blend until smooth. Transfer back to the heat and stir in the coconut milk and vinegar.

This soup was really simple, but I enjoyed how it turned out. The turmeric, coconut milk and cauliflower all went together nicely and the warm spices made this soup even more appropriate for the colder weather. 


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