Rich, creamy, wholesome, and with incredible depth of flavour -- it's a wonder how this soup is also one of the easiest dishes to whip up!
You will need
- 1 whole cauliflower, chopped into florets
- 2 tablespoons oil (or sub water)
- 3 cloves garlic, crushed
- 2 teaspoons curry powder
- 4 cups vegetable stock
- 1 teaspoon salt
- Pepper to taste
- 1 onion, sliced thinly
- 1 tablespoon oil (or sub water)
- 1 tablespoon coconut sugar
- Coconut yoghurt or coconut cream
10 mins to prep
20 mins to cook
Optional: Add 1/2 cup cauliflower florets and 1 teaspoon of oil to a large fry pan over medium heat. Sauté the cauliflower for 5-10 minutes or until golden brown and tender. Remove and set aside.
To caramelise the onions for the topping, add the onion and oil to the large fry pan over high heat. Sauté for 5 minutes or until the onion is slightly soft. Add the coconut sugar and reduce the heat to medium. Cover and allow it to cook slowly for another 5 minutes or until soft. Set aside.
Add the remaining oil and garlic to a large pot over high heat. Sauté the garlic for 3 minutes or until fragrant. Add the curry powder and remaining cauliflower and sauté for 5 minutes until the cauliflower starts to soften at the edges. Add the vegetable stock and salt then reduce the heat to medium. Simmer for 15 minutes or until the cauliflower is tender.
Pour the pot's contents into a high-powered blender. Blend until everything is as smooth as possible. Season with pepper.
Divide the soup into 4 bowls. Drizzle with coconut yoghurt or cream and top with the sautéed cauliflower and caramelised onions. Serve as is or with crusty bread.