Caulifower & Coconut Soup

10m
Prep Time
30m
Cook Time
40m
Ready In


"So full of flavor and just the thing on a cold winter's night. I found this recipe in a paper called "The Weekly Times" a wonderful recipe that is the perfect comfort food for winter. A note from the Author of this recipe~ Jeremy Vincent : Raw cauliflower on its own has a slightly sweet flavor that runs the risk of making this coconut milk-based soup too sweet. To add a nutty flavor to this recipe with minimal effort, roast half of the cauliflower for the soup. This roasted cauliflower doubles as a flavor enhancer and a beautiful garnish for the soup."

Original is 5 servings

Nutritional

  • Serving Size: 1 (175.8 g)
  • Calories 134
  • Total Fat - 9.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 3 mg
  • Sodium - 365.6 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.4 g
  • Protein - 2 g
  • Calcium - 60.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0 mg

Step by Step Method

See Note above in Description


Step 1

Arrange a rack in the middle of the oven and heat to 190C. Chop the cauliflower and its stem into bite-sized pieces. Place half the cauliflower on a rimmed baking tray. Drizzle with the olive oil, toss to combine and spread into an even layer. Roast until just golden (20 to 25 minutes) whilst this is happening, start the soup.

Step 2

Place the remaining cauliflower in a large saucepan. Add the water, coconut milk, turmeric, salt, ginger, garlic and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

Step 3

At around this time, the roasted cauliflower should be done. Reserve some to keep crisp for topping the soup, then add the remaining roasted cauliflower to the saucepan.

Step 4

Remove from the heat and use a hand-held blender to blend until smooth. Alternatively, blend in batches in a regular blender. Top with the reserved roasted cauliflower and serve.

Tips


No special items needed.

4 Reviews

Luvcookn

This is a very delicious soup! Made as directed and did blend it a wee bit before adding the roasted cauliflower. We are not fans of completely pureed soups. I really wanted to put fresh ginger and garlic in this soup. We both were very happy with our dinner!! Thank you for sharing Tisme! Made for Billboard Recipe Tag.

5.0

review by:
(16 Mar 2024)

WhatamIgonnaeatnext?

I made this just as directed except for using black pepper instead of white. I ended up adding some shredded cheese and some extra salt to my bowl. Thanks for posting this recipe.

5.0

(4 Nov 2023)

Gerry

This is one awesome soup, great tasting, tons of flavor, lush and creamy with the turmeric making for eye appealing color. It has it all and freezer friendly as well. Will be serving this as my starter for next weeks lunch with a friend. Cauliflower has been well over seven dollars a head at the beginning of the year and has been slowly dropping, as soon as it goes on sale I will be making a double batch for my freezer stash. It’s a winner! 2023 - Had cauliflower needing to be used as most fresh produce it remains too costly to not see it used, this time I wanted to try it without the roasting (for the times the oven is in use) good news is the ingredients saw to being a wonderful soup and very much enjoyed. Not having done the roasting I topped it with croutons! So good we enjoyed with none seeing to the freezer stash as planned!

5.0

review by:
(7 Feb 2020)

QueenBea

This soup is super easy to put together and is very tasty. I will be making this again soon.

5.0

review by:
(11 Jan 2020)

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