Coconut Cauliflower And Cumin Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
• STEP 2.Add cauliflower florets, cumin, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the cauliflower is tender.
• STEP 3.Using an immersion blender or regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to avoid steam build-up.
• STEP 4.Return the soup to the pot and stir in coconut milk. Season with salt and pepper to taste. Heat the soup over low heat until warmed through.
• STEP 5.Serve the Coconut Cauliflower and Cumin Soup hot, garnished with fresh cilantro leaves and a sprinkle of cumin powder, if desired.

Cooking Tips

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the soup.
• If you prefer a chunkier texture, reserve some cauliflower florets before pureeing the soup and add them back in at the end.
• To make the soup extra creamy, you can add a tablespoon of coconut cream or cashew cream.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.