Cauliflower Soup with Curry and Cilantro

Cauliflower Soup with Curry and Cilantro

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Written by Fivos

Cauliflower is available all year around, so Cauliflower Soup with Curry and Cilantro is a great idea… all year round. This particular version of cauliflower soup is earthy and aromatic with an amazingly smooth texture and makes for an elegant first course on any occasion. You can purée and refrigerate it a couple of days ahead; you may add the coconut milk if you prefer to make it a little richer.

This was one of the appetizing soups we made during our Clean Cooking Club Session.

Yields 1.5 litres

Organic Sunflower oil as needed
2 small onions, finely chopped
1 clove of garlic, smashed (optional)
½ teaspoon of curry powder
1 teaspoon of minced fresh ginger
4 tablespoons of chopped cilantro
1 medium head of cauliflower cut in small pieces
1.5 litres of vegetable broth (see my recipe)
Coconut milk 100 ml (if you want to make it creamy)
1 teaspoon of lemon juice
Salt and pepper
Seedless raisins for garnish

1.In a medium size stock pot, heat up the oil.
2.Add the onions and cook until they become translucent.
3.Add the garlic, the curry powder, the ginger and the cilantro. Stir well.
4.Add the cauliflower and add enough broth to cover. You may not use all the stock.
5.Simmer for 30 to 40 minutes or cook until the cauliflower is very soft.
6.Working in batches, purée the soup in a blender until smooth.
7.Add the lemon juice and stir.
8. Serve hot and garnish with some raisins.





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