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Curried Cauliflower Soup

11/8/2018

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If you’re looking for a soup to warm you up, this is the recipe FOR YOU! This creamy, Thai-inspired soup is also vegan AND a good source of protein. It’s time to get cooking!
Picture
Ingredients:
1 large head of cauliflower, broken into small florets, stems chopped
1 ½ cups vegetable broth
1 (15oz) can of cannellini beans
1 can (14 ounces) light coconut milk
½ cup unoaked white wine
1 medium yellow onion, diced
¼ cup chopped green onions or chives
4 tablespoon olive oil
3 tablespoons Red Thai Curry Paste
2 tsp rice vinegar
½ teaspoon lemon zest
½ teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon chopped fresh basil
Thinly sliced jalapeño

Directions:
1.    Preheat oven to 400 degrees Fahrenheit. Spread the cauliflower on a baking sheet. Drizzle olive oil, salt and pepper. Roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
2.    In a large pot, warm 2 tbsp olive oil. Add the onion and a dash of salt and cook, stirring occasionally, until the onion becomes translucent. (about 3 minutes). Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high and add in the wine. Stir frequently until most of the wine has become evaporated. 
3.     Add all of the roasted cauliflower stems and half of the florets to the pot. Add the cannellini beans, vegetable broth, coconut milk and sugar.
Simmer on low for 5 to 10 minutes to help the flavors meld together. Remove the pot from the heat. 
4. Use an immersion blender to blend mixture to a smooth consistency.  
5.     Stir in 2 teaspoon vinegar and salt and pepper to taste.  Ladle the soup into 4 separate bowls. Top each bowl with cauliflower florets, basil, green onions and jalapeños. 


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  • Home
  • About Me
  • Recipes
    • Appetizers >
      • Five Minute Salsa
      • Roasted Beet Hummus
    • Salads >
      • Arugula Sun Dried Tomato & Feta Pasta Salad
      • Quinoa Powerhouse Salad
      • Sweet Summer Kale Salad
      • Kale Caesar Salad
    • Soups, Stews and Chili >
      • Turmeric Split Pea Crock Pot Soup
      • Curried Cauliflower Soup
      • Tuscan Kale Tortellini Soup
      • Creamy Broccoli Soup
      • Crockpot Vegetarian Chili
    • Side Dishes >
      • Sweet Potato Crisp
      • Zucchini Noodles Bussel Sprouts and Turkey Bacon
      • Hasselback Sweet Potatoes
    • Main Dishes >
      • Shrimp Fried Cauliflower Rice
      • White Bean Burgers
      • Honey Garlic Tofu with Broccoli
      • Falafel Waffles
      • Tuna Avocado Sandwich
      • Crispy Barbecue Chicken Tacos
      • Chicken Quinoa Lettuce Wraps with Ginger Peanut Sauce
      • Sweet Potato Shepherd's Pie
      • Avocado Egg Salad
      • Spinach Feta & Quinoa Patties
      • Vegan Creamy Tomato Basil Pasta
      • Sweet and Spicy Kale Stew & Chicken Meatballs
    • Treats >
      • Vegan Pumpkin Pie with Graham Cracker Crust
      • Lemon Zucchini Bars
      • Strawberry Chocolate Chip Cookies
      • Apple Crumble Cups
      • Chocolate Chip Zucchini Muffins
      • Gluten-Free Chocolate Dipped Cannoli's
      • Double Chocolate Zucchini Bread
      • Coconut Greek Yogurt Fruit Dip
      • Peanut Butter Chocolate Dipped Cookies
      • Buckwheat Blueberry Banana Muffins
      • Coconut Flour Vanilla Fruit Cake
      • Ooey Gooey Double Chocolate Chip Cookies
      • Chocolate Peanut Butter Popcorn
      • Chocolate Avocado Mousse
      • Gingerbread Cookies
      • Cherry Chocolate Chia Bars
      • 5-Minute Protein Balls
      • Chocolate Chip Cookie Dough Protein Balls
      • Baked Stuffed Apples
      • Raw Berrylicious Tart
      • Chocolate Brown Rice Krispy Puffs
    • Breakfast >
      • Blueberry Chia Seed Jam
      • Eggs Poached in Tomato Sauce
      • Asparagus Quiche with Spaghetti Squash Crust
      • Strawberry Oatmeal Breakfast Bars
      • Peaches and Cream Overnight Oats
  • Work With Me
  • Testimonials
  • Contact