This soup is influenced by Indian flavors, but I think it would be delicious with Middle Eastern spices, simple garlic and onion, or roasted red pepper. Cauliflower also cooks very quickly, so this is a great weeknight recipe.
2 tablespoons olive oil
1 head cauliflower, cut into florets
1 yellow onion, diced
2 tablespoons garam masala
3 cups vegetable stock
1 cup coconut milk
Salt and pepper
Parsley or cilantro for garnish
Heat the olive oil in a large pot. Add the onion, and sauté until tender. Add the cauliflower and garam masala, and cook for 1 minute. Add the vegetable stock, cover, and cook until the cauliflower is tender, about 10 to 15 minutes. Purée the soup with an immersion blender (alternately, you could do this in a blender or food processor) until it is smooth. Add the coconut milk, and salt and pepper to taste. Garnish with cilantro or parsley. Serve immediately.
I've made a very similar soup with a few apples tossed in! They complement the curry flavors really well.
ReplyDeleteThat is an awesome idea! I can't wait to try that
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