1 Tbsp. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. 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 Tbsp. apple cider vinegar
fresh dill (for garnish – optional)
- In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.
- Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.
- Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
- Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil
- Serve hot and topped with fresh dill and ground black pepper, if you like.
I like to freeze unused canned coconut milk to use later. In fact for this recipe, I used frozen milk that I thawed. Or, place in the fridge and use over oatmeal or in smoothies. Be careful, turmeric stains everything.
Original Recipes visit: Creamy Spiced Cauliflower Soup @ produceonparade.com