Spicy Coconut Cauliflower Soup
I'm someone who used to despise cauliflower - I thought it was so gross, and never ate it. Now, I add it to as many recipes as I can! It's so versatile, mild in taste, and has high amounts of vitamin C, vitamin K, vitamin B6, and folate. This delicious recipe was adapted from my aunt - it's the perfect soup dish for winter, as it's full of veggies and lots of warming and antimicrobial ingredients.
2 tbsp olive oil
1 head of cauliflower (chopped into florets)
1/4 of a yellow onion, chopped
2 tsp garlic paste (can also use fresh garlic)
1 can of full fat coconut milk
1-2 tsp ground turmeric
1 tbsp black pepper
1-2 tsp salt (to taste)
1 tsp ground ginger (can also use fresh ginger)
1/2-1 tsp chili powder (to taste - could also use hot sauce)
1 cup vegetable broth
1/2-1 cup water
1 cup peas (I used frozen)
1 carrot (chopped into small pieces)
Add olive oil, garlic paste, and chopped onions to large saucepan on medium heat. Let simmer for 4-5 minutes, stirring occasionally, until onions are soft. Add 1/2 cup water, then cauliflower. Cover saucepan and let cauliflower cook for 8-10 minutes (until soft), stirring occasionally.
While cauliflower is cooking, pan fry peas and carrots in another saucepan on medium heat for 5-7 minutes, until slightly softened.
**Depending on the size of your blender, you may have to make the soup in two batches (i.e. blend half the can of coconut milk + half the cooked cauliflower + half the spices, then repeat). I have a Vitamix and I had to do 2 batches, but it was still super quick.**
Add coconut milk, cauliflower and spices to blender. Mix until smooth. Make sure you taste the mixture, and add spices as needed! Once satisfied with taste, pour into saucepan, then add vegetable broth and more water, if desired. Bring to a boil, then add peas and carrots (or any vegetables of your choosing) and simmer for 3-5 minutes. Enjoy!