Curried Cauliflower Soup

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Curried Cauliflower Soup

 

 

1/4 cup olive oil

4 teaspoons vegan GF red curry paste

4 cups chicken-style stock

1 large cauliflower, trimmed, cut into florets

1 teaspoon turmeric powder

2/3 cup coconut cream

1/4 cup coriander (cilantro) leaves, roughly chopped

 

 

1. Heat 2 tablespoons (8 tsp) oil in a large saucepan over medium-high

heat. Add curry paste and cook, stirring occasionally, for 2 minutes

or until aromatic. Add stock and three-quarters of the cauliflower.

Cover and bring to the boil. Cook for 15 to 20 minutes or until

cauliflower is tender.

 

2. Meanwhile, heat remaining oil in a saucepan over medium-high heat.

Add turmeric and cook for 1 minute. Add remaining cauliflower and 1

cup water. Cook for 10 to 15 minutes or until cauliflower is tender.

Transfer to a food processor and process until almost smooth.

 

3. Stir cauliflower puree and coconut cream into curried cauliflower

soup. Cook, stirring, over low heat for 5 minutes or until warmed

through. Ladle soup into bowls. Top with coriander (cilantro) and serve.

 

 

Serves 4.