My daughter has been sick for two solid weeks (flu, sore throat, constant coughing) spending her college Christmas break in bed; so when I saw Katie’s cauliflower soup, I was immediately inspired. Katie added turmeric to her soup which gave it a golden hue (very pretty) and some crunchy croutons. Mine is more austere, reflecting my mood these days.
INGREDIENTS: 6 servings
- 1 large cauliflower
- 2 white onions or 1 cup of chopped leeks (white only)
- 3 Tbsp of butter or oil
- 1 can of coconut milk
- Spices: 1 tsp salt, 1 tsp cumin, 1/2 tsp allspice, dash of white or black pepper, dash of chili powder or Aleppo pepper
- 1 Tbsp of fresh grated ginger
- 3 cloves of garlic, mashed in a mortar
- 1 large carrot, chopped
- 1 bouillon cube (chicken or veggie)
METHOD:
- Cut the cauliflower into florets; chop the leeks or onions; heat the butter or oil in a pot over medium heat and add the onions or leeks and fry for 7 minutes. Add the cauliflower and fry as well for 10 minutes. Add the spices, garlic, ginger, carrot and pour 4 cups of water in the pot; add the bouillon cube. Bring to a simmer.
- Simmer the soup for 30 minutes and purée either with an immersion blender or in a blender. Add the coconut milk and heat for 10 minutes longer, simmering with a bubble here and there. Taste and adjust seasoning then serve.
14 Comments
Joumana, I have a sad looking cauliflower in the fridge, begging me to do something with it. And now I shall — Soup is on!
I love the addition of coconut milk – I’m sure this soup is wonderfully silky. I’m glad my version inspired you!
mmmm this soup sounds wonderful! I love the coconut milk.
Any chance there can be a substitute for the coconut milk? Sounds fantastic either way!
@Mrs. Steven: As I mentioned, Katie used almond milk; the soup would taste great with cow’s milk as well.
The coconut milk is interesting. I have a cauliflower in the fridge and it just might become soup tomorrow. Thanks for the recipe. I have everything on hand. Can this be frozen?
@Sarah G. Honestly, I have never had leftover to freeze it; I would freeze prior to adding the coconut milk or cow’s milk to be on the safe side.
I often make cauliflower soup, but never thought of using coconut milk… good idea.
My kind of soup,pretty inviting.
Gosh! I never would have thought to add coconut milk to cauliflower. And I am ALWAYS looking for low carb healthful recipes so I’m adding this to my to do list. just fabulaous – Joumana. Thanks!
Devaki @ weavethousandflavors
Oohhh…my favorite way to eat cauliflower.
I’m so sorry your daughter has been ill! Warm soup is always the best antidote. It looks delicious!
Ce velouté il est trop…chou et en disant cela je ne te jette pas des…fleurs
Absolutely adore cauliflower but always only making it either as a salad or a gratin. This delicous soup would make a great change!