Ingredients
Scale
- 1 head of cauliflower, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon chili powder (optional)
- 4 cups vegetable stock
- 1 can (13.5 ounces) coconut cream
- Salt and black pepper to taste
- Chopped fresh cilantro, for garnish
Instructions
- In a large saucepan, melt the coconut oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- Incorporate the garlic and ginger, cooking for an additional 1-2 minutes until aromatic.
- Introduce the cauliflower pieces along with the turmeric, cumin, coriander, and chili powder (if desired) into the pot.
- Mix thoroughly to ensure the cauliflower is evenly coated with the spices, and allow it to cook for another 5 minutes, stirring occasionally.
- Add the vegetable stock to the pot and bring the mixture to a rolling boil.
- Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.
- Once cooked, remove the pot from the heat and allow it to cool for a few minutes.
- Use an immersion blender to puree the soup until it reaches a silky smooth consistency.
- Pour the pureed soup back into the pot and stir in the coconut cream.
- Warm the soup gently over low heat, stirring occasionally until heated through.
- Adjust the seasoning with salt and black pepper according to your taste.
- Ladle the soup into bowls and top with freshly chopped cilantro before serving.
Notes
- For an even richer flavor, consider adding an extra half can of coconut cream.
- If you enjoy a spicier kick, feel free to increase the chili powder or drizzle in some hot sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: varies
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg