Rich, creamy, packed with flavour! This creamy curried cauliflower soup is guaranteed to warm you up on cold winter nights.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2-3 teaspoons (to taste) Spice&Easy Indian Spice Blend
- 1 (14 ounce) can light coconut milk
- 1 (14 ounce) can diced tomatoes
- 1 cup vegetable broth
- 1 large cauliflower head (about 3 pounds), broken into florets
- Salt and pepper to taste
- Fresh cilantro, for serving
Instructions
- Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic, ginger and Indian Spice Blend.
- Stir in the coconut milk, tomatoes, broth, and cauliflower.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.
- Either blend the soup using an immersion blender or transfer it to a blender or food processor. Blend until smooth.
- Return the soup to the pot (if you took it out) and reheat if needed.
- Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls, top with cilantro, and serve.
Visit us at The Spice House for your spices, herbs and blends or check our web site
www.spiceandeasycyprus.com for more recipes and info
