I love a good soup, and I love a versatile dish. This amazing soup can be ready in 30 minutes, and it’s delicious served at any temperature. Right now, it’s a muggy 80 degrees in southern California, but my CSA box hasn’t gotten the message … the produce sections everywhere are full of cauliflower and other fall-like vegetables … so I ate this cold, too! This is also a super-healthy recipe, and will be a big hit during the October Unprocessed challenge next month.
For just a few cheap ingredients (either fresh, or probably in your pantry), you can have a simple filling, yummy, spicy soup. Customize it any way you like: I made mine extra spicy, and I used smoked chicken stock (homemade of course), but if you don’t like spicy foods, you can use a lighter curry paste or less of it than I did … and if you’re vegetarian or vegan, you can use vegetable stock.
Curried Cauliflower Soup
- 1 large head of fresh cauliflower
- 1 red onion, diced
- 1 head garlic, diced
- 1 green bell pepper, diced (optional)
- 1 can of coconut milk
- 1 quart of chicken stock (or use vegetable stock to keep vegetarian/vegan)
- 1 tablespoon ginger paste
- 1/2 cup Thai curry paste, any type (I used red)*
- 1/2 cup ghee or butter (or olive oil to keep it vegan)
First, dice the vegetables and saute them in the ghee for a few minutes, and add the Thai curry paste and ginger. Cover with stock and bring to a boil. Let boil for about 15-20 minutes, stirring occasionally, until the cauliflower is tender.
* Depending on how spicy your curry paste is, you might want to add more broth or more salt. I like mine spicy, so I use an authentic red curry paste. If you don’t like it hot, use less than a tablespoon, or use a milder paste. For this brand (see below) a tablespoon is more than enough to fully flavor an entire pot of soup.
Sprinkle with a bit of chili powder on top and serve with some good bread. It will be spicy, but it’s worth it.