Cauliflower soup

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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:

  1. 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.
  2. 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. 

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14 Comments

  1. Posted January 28, 2013 at 4:01 pm | Permalink

    Joumana, I have a sad looking cauliflower in the fridge, begging me to do something with it. And now I shall — Soup is on!

  2. Posted January 28, 2013 at 5:45 pm | Permalink

    I love the addition of coconut milk – I’m sure this soup is wonderfully silky. I’m glad my version inspired you!

  3. Posted January 28, 2013 at 9:22 pm | Permalink

    mmmm this soup sounds wonderful! I love the coconut milk.

  4. Mrs. Steven
    Posted January 29, 2013 at 10:03 am | Permalink

    Any chance there can be a substitute for the coconut milk? Sounds fantastic either way!

  5. Joumana
    Posted January 29, 2013 at 11:06 am | Permalink

    @Mrs. Steven: As I mentioned, Katie used almond milk; the soup would taste great with cow’s milk as well.

  6. Posted January 29, 2013 at 3:06 pm | Permalink

    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?

  7. Joumana
    Posted January 29, 2013 at 11:38 pm | Permalink

    @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.

  8. Posted January 30, 2013 at 3:48 am | Permalink

    I often make cauliflower soup, but never thought of using coconut milk… good idea.

  9. Posted January 30, 2013 at 7:11 am | Permalink

    My kind of soup,pretty inviting.

  10. Posted January 31, 2013 at 5:48 pm | Permalink

    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

  11. Posted February 1, 2013 at 12:52 pm | Permalink

    Oohhh…my favorite way to eat cauliflower.

  12. Posted February 2, 2013 at 8:04 pm | Permalink

    I’m so sorry your daughter has been ill! Warm soup is always the best antidote. It looks delicious!

  13. Posted February 5, 2013 at 12:05 pm | Permalink

    Ce velouté il est trop…chou et en disant cela je ne te jette pas des…fleurs

  14. Posted February 7, 2013 at 7:06 am | Permalink

    Absolutely adore cauliflower but always only making it either as a salad or a gratin. This delicous soup would make a great change!

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