Next up in our month of healthy eating soups is the easiest/healthiest/tastiest little soup I have made in a really long time, Curried Cauliflower. In fact, this little bowl of love was so tasty and simple I immediately sent the link to my bff as a great option for a dinner party she is planning. Wouldn’t it be fun to serve this with a toppings bar (like this), a side of chewy naan and a crisp green salad?! I think the flavors really shine when topped with a drizzle of good olive oil (I used roasted garlic and it was delightful) and toasted cashews. Trust me, the three extra minutes you spend toasting the nuts brings the meal to another level. Enjoy!
2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced (or half shallot/onion)
1/2 teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4 1/2 cups low-sodium vegetable broth (or water…I used chicken stock because it’s what I had)
1/2 teaspoon coriander*
1/2 teaspoon turmeric*
1 1/4 teaspoon cumin*
1 cup coconut milk
Freshly-ground black pepper, to season
1/4 cup roasted cashew halves, for garnish (optional)
1/4 cup finely chopped Italian parsley, for garnish (optional)
red chile pepper flakes, for garnish (optional)
*you could also use 2 1/4 teaspoons of curry powder if it’s what you have
Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes.
Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot, which I did and is soooo easy!) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.
To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.