Cauliflower soup

January 28, 2013  • 

 

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. 

 

Comments

14 Comments  •  Comments Feed

  1. Tom | Tall Clover says:

    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. Katie@Cozydelicious says:

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

  3. Banana Wonder says:

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

  4. Mrs. Steven says:

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

  5. Sarah G says:

    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?

    • Joumana says:

      @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.

  6. Nuts about food says:

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

  7. Priya says:

    My kind of soup,pretty inviting.

  8. Devaki says:

    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

  9. Oui, Chef says:

    Oohhh…my favorite way to eat cauliflower.

  10. Susan says:

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

  11. domi says:

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

  12. Jamie says:

    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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