This silky soup is definitely one for all seasons. It’s light enough for spring and summer but also hearty enough for fall or winter. Coconut milk keeps this soup light and creamy – but the fat content in the milk also makes it pretty filling. If you want, you can leave out the coconut milk and stock and eat this as a spicy curried cauliflower puree. If you do this, maybe leave out the serrano pepper – because the coconut milk is what helps tone down the heat. That said, if you’re like my husband and you like your food spicy… then add as much heat as your heart desires 🙂
For this recipe, I decided to use a curry powder spice mix. What’s kind of funny about curry powder is that it’s actually not an “Indian thing.” What I mean by that is… if you go to India and try to buy curry powder… chances are that they’re not going to know what you’re talking about. They may hand you some garam masala, I suppose. Curry powder is actually a British invention. I personally love curry powder. It makes life easy – I sprinkle some on veggies/meat when I don’t feel like thinking about what spices to use – i.e. this butternut squash dish. I make my own custom spice blends pretty often (goat curry, butter chicken, etc) but sometimes it’s just nice to have curry powder around. You should know that curry powder is completely unrelated to curry leaves (I use the leaves for my broccoli soup).
Okay, back to cauliflower. I’m a huge fan of this vegetable. I love its ability to soak up whatever flavor you add to it. As I’ve said before (in my masala cauliflower blog post), I think cauliflower is kind of magical. Hopefully you’ll think this soup is kind of magical too.
- 1 large cauliflower, cut into florets
- 2 tablespoons avocado oil or fat of choice
- 1 white onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1-inch ginger, roughly chopped
- 1/2 serrano pepper, seeds removed, roughly chopped
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon turmeric powder
- 1 cup water
- 1 cup chicken or vegetable broth
- 1 can full fat coconut milk (adjust amount depending on how thick you want the soup)
- Garnish with fenugreek leaves or cilantro
- Add the oil and onions to a dutch oven/heavy bottomed pot over medium heat and saute until the onions begin to turn golden brown.
- Add the garlic, ginger and serrano pepper and stir-fry for 1-2 minutes.
- Add curry powder, salt, pepper and turmeric – stir-fry for a minute then add cauliflower florets and 1 cup water.
- Cover with a lid and cook for 5 minutes – give it a stir – then cook for another 5 minutes or until the cauliflower is soft.
- Turn off heat, allow the cauliflower to cool – then blend.
- Pour blended cauliflower back into pot along with broth and coconut milk.
- Cook for another 5-10 minutes then garnish with fenugreek leaves and serve.