Last updated on April 8th, 2021
Rich and naturally gluten-free, this vegan soup pairs well with a hot sandwich for a gently warming meal on a cold day.
Seasonality, growing conditions, and variety of cauliflower all affect the size of individual heads. So, yes, listing a head of cauliflower in the ingredients is a bit vague. Some heads yield a scant three cups of florets and chopped stem, while others produce 6 cups of florets alone. And it’s not easy to corral raw cauliflower florets into a measuring cup in the first place. Aim for an estimated 3 to 5 cup of florets, and if you come up short rough chop the stem to make up the difference. If you are working with a large head of cauliflower, reserve anything over 5 cups for another use.
It might be tempting to skip the first step of roasting the cauliflower. We’re all busy, and mile-long to-do lists don’t check themselves off. Why not just cook the cauliflower straight in the soup? Roasting the cauliflower takes this soup to a level of excellence you don’t want to miss out on. Pop those florets in the oven, get some work done for fifteen minutes, come back to flip them, and then get back to it until they’re done. It’s worth the extra step to amp up the flavor of the soup.
Once the cauliflower is golden from roasting, the rest of the soup comes together in a snap. Wake up the garlic by cooking for half a minute, add all the other ingredients to the pot, and bring to a boil for a couple of minutes to let the amazing flavors mingle. Cut the heat, blend until smooth, and enjoy. Warming, easy, and delicious!
- 1 head of cauliflower, about 3-5 c florets (and stem rough chopped if needed)
- 1 TBSP avocado oil
- 1 tsp curry powder
- 1 TBSP extra virgin olive oil
- 1 clove garlic, minced
- 2 c vegetable broth, plus more if needed
- 1 c unsweetened coconut milk
- ¾ tsp kosher salt
Preheat oven to 400°F. Toss cauliflower with avocado oil and curry powder on a baking sheet. Roast 15 minutes. Stir, and return to the oven for an additional 15 to 20 minutes, until golden.
Heat olive oil in a large sauce pan over medium. Add garlic and cook for 30 seconds, stirring continuously. Stir in cauliflower, then add broth, coconut milk, and salt. Bring to a boil and cook for 2 minutes.
Blend until smooth, adding more vegetable broth if needed for consistency.