Photo: Kelly Rossiter
I think I probably shop more like a European than like a North American. I don't buy any processed food at all and I buy the vegetables I need for today, and maybe tomorrow, rather than buying a week or two worth of groceries at a time. I'm lucky enough to have four grocery stores and two farmers markets in easy proximity to my home, which certainly makes a big difference. Because I only buy local produce, I always have the vegetables that are in season and I cook accordingly.
Sometimes however, I can't resist a particularly beautiful-looking basket of fruit or vegetables, even though I don't quite know when they are going to get eaten. Cauliflower tends to be an expensive item here, so I was excited to see them on sale for two for $3 and beautiful looking. When I was unpacking my groceries it occurred to me that I was now the proud owner of two large cauliflower heads, plus a head of broccoli and a huge bunch of kale — and I was by myself for two weeks while my husband was away in China. I can tell you that two heads of cauliflower is a lot to eat for one person.
So I did what I usually do when faced with too many vegetables: I made soup. This is a vegan soup from the website The Kitchn. I found it a bit light on the spices, but I like a spicy soup. I always use unsalted broth, so I always add salt myself. If you are using a salted broth, wait until the soup is cooked, then taste and adjust for salt if you think it is necessary. Chances are, you won't need any additional salt.
Prep time: 10 minutes
Total time: 40 minutes
Yields: 6 to 8 servings
Creamy Curried Cauliflower Soup
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced
- 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)
- 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, see Recipe Note)
- 1/4 cup finely chopped Italian parsley, for garnish (optional)
- red chile pepper flakes, for garnish (optional)
- 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.) 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.
Find more recipes on MNN:
- Why you should eat more cauliflower (and recipes!)
- Recipe: Avocado Cucumber Soup
- Check out more recipes from Kelly and explore our recipe archive