Curry Coconut Cauliflower Soup

As I mentioned in my last post, Trevor and I recently spent two awesome weeks driving through southern Ireland and the Scottish Highlands on our honeymoon. On top of visually binging on some of the most beautiful landscapes I’ve ever seen, I also binged on lots of delicious food (a welcome departure from my pre-wedding menu plan of vegetables and….more vegetables).

If you’re like me then you subscribe to two prevalent UK stereotypes: one concerns people’s teeth; and the other concerns the food; and both are bad. So you’ll definitely be surprised when I say I had some of the best meals I have ever had on this trip. Although all the usual suspects were present on most menus (namely fish ‘n chips, black pudding, and meat that’s had the shit cooked out of it), I was pleasantly surprised to experience some fantastic options, including fresh sea food (we were always on a coast), tender angus beef steaks (cooked rare at my request), and a sticky toffee pudding dessert that was TO DIE FOR! And, of course, some of the best Indian food I’ve ever had in my life.

“Indian?” you might be thinking. But the UK actually boasts some of the best traditional curry and Indian spots because of the high Indian population, and we had a curry itch we needed to scratch. So during our last weekend in Edinburgh we found a great restaurant and ordered us some curry. And it was traditional (translation: it was hot as hell). Although we enjoyed the full flavour of each aromatic and spice-filled bite, our burning taste buds paid a price. As did our lower halves the next day…

However, even though I satisfied my curry craving in Scotland, I am always wanting more. So last weekend I whipped up a soup that boasted all the amazing Indian flavours I love, but with a little less “zest” (which was actually the name of the restaurant). So this week I am sharing with you my Curry Coconut Cauliflower Soup recipe!

 

In my kitchen, spice reigns supreme. But “spice” doesn’t have to mean “hot”. There is a big wide world of spices out there that not only add lots of flavour without any added fat or calories, but also offer tons of health benefits. For example, the cinnamon in this recipe works to control your blood sugar levels, thus  preventing cravings and energy roller-coasters; while the turmeric has powerful anti-inflammatory properties (even better than some medical drugs) and is a strong antioxidant, which will help prevent diseases in the long term while helping you stay healthy during the cold season that’s just around the corner.

So if you’re looking for a delicious, nutrient packed, low-calorie, low-fat, dairy-free, and gluten-free curry dish that doesn’t feel like having a sadist in your mouth, then bust into your spice rack this weekend and enjoy this creamy and flavourful soup!

Yours Truly,

The Natural Blonde

P.s. If you do find yourself in a hotter-than-hell curry situation, a bottle of Sauvingon Blanc is your best way out. As for the next day….I hope you have some good reading material.

Curry Coconut Cauliflower Soup

Ingredients

  • 1 large cauliflower, chopped
  • 3 carrots, chopped
  • 4 celery stalks, chopped
  • 1 medium turnip, chopped (optional but provides more bulk to the soup without the starchiness of potato)
  • 1 medium yellow onion, chopped
  • 1 Tbsp. coconut oil (olive oil will work, too)
  • 3 Tbsp. mild curry powder
  • ½ tsp. ground ginger
  • ½ tsp. turmeric
  • ½ tsp. cinnamon
  • ½ tsp. red chili flakes
  • Salt and pepper
  • 8 cups chicken or vegetable broth
  • ½ cup coconut milk
  • Salt and pepper
  • Cilantro, garnish (optional)
  • 2% plain Greek yogurt, garnish (optional)

In a large stock pot or sauce pan, heat the coconut oil over medium heat. Add the onion, celery, carrot, and turnip and sauté until the onion is translucent, around 5 mins. Add all spices to the pot and sauté for 1 more minute.

Next, add the cauliflower and the broth and turn to high heat. Once boiling, reduce heat and cover, simmering for 30 mins. or until all the vegetables are tender.

When ready, remove the soup from the heat and blend with an immersion blender until smooth. You can also do this in batches in a blender (make sure to let the soup cool slightly first so you don’t end up with one messy explosion!) Once smooth, slowly stir in the coconut milk as well as salt and pepper to taste.

Spoon into bowls and, if using, add a dollop of Greek yogurt and sprinkle with cilantro. Serve and enjoy!

Can be stored in the fridge for up to one week in an airtight container.

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