It may be the start of summer here, but we have still been getting some wet weather. The perfect weather for a bowl of soup. Well, actually, anytime of year is good for a bowl of soup.
There is something so comforting about a bowl of soup. You also know you are getting a bowl of good, healthy food as well. I haven’t heard of anyone complaining about a bowl of unhealthy soup.
This recipe for Curried Cauliflower Soup is light, creamy and family friendly. As my daughter says “its not too spicy mum”. Thats the tick of approval right there, but if you do like a little spice, just add a little more chilli.
Curried Cauliflower Soup
- 1 tbsp coconut oil
- 1 large brown onions, halved
- 4 garlic cloves
- 1 1/4 tsp. ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/2 tsp salt
- ground black pepper
- dash of ground chilli (to taste)
- 4 cups water
- 2 tbsp vegetable stock concentrate
- 1 large head of cauliflower, cut into florets
- 1 cup coconut milk
Place the onion and garlic into the TM bowl and chop on speed 5 for 5 seconds. Scrape down sides and repeat if needed.
Add the coconut oil and sauté for 2 minutes on 120 degrees.
Add the spices and cook for an additional minute at 100 degrees speed 4.
Scrape down the sides again.
Add half the cauliflower florets and chop on speed 5 for 5 seconds. Then add the remaining cauliflower and repeat, until all the cauliflower is chopped small.
Add the vegetable stock concentrate and water.
Now cook on 100 degrees for 25 minutes on speed 1-2.
Add the coconut milk.
Process the mixture on 7 for 30 seconds. Scrape down the sides and repeat until the soup is pureed to a smooth and creamy texture.
This is also a very affordable meal. With a whole cauliflower costing just a couple of dollars and the other items all pantry staples you can get away with this big batch of soup for about $5-$6.
Its a lovely mild flavoured soup. It would make a nice addition to a dinner party too. Enjoy!