CURRIED CAULIFLOWER SOUP
Curried Cauliflower Soup is the perfect way to add some spice into your everyday vegetarian meals. This easy, creamy soup is hearty and can be amped up using a variety of toppings.
- 1 large head cauliflower, broken into small florets, stems chopped
- 2 Tbsp olive oil
- 1 tsp melted coconut oil
- 1 medium yellow onion, diced
- 3 Tbsp Thai red curry paste
- 1 small lemon, zested
- ½ cup white cooking wine
- 1½ cups vegetable broth or stock
- 1- 14oz/397g can light coconut milk
- ½ tsp sugar
- 1 Tbsp rice vinegar
- sea salt and freshly ground black pepper
- ¼ cup green onions, chopped
- 1 Tbsp fresh basil, chopped
- thinly sliced hot peppers
Heat olive oil in 4-6 quart pot. Add cauliflower and coat. Brown for 5-8 minutes, stirring occasionally. Add a dash of salt, turn to low and cover for approximately 15 minutes.
Remove lid and turn back to medium. Remove 1 cup of cauliflower florets to use as a topping and set aside. Add melted coconut oil and onions, sauté for 5 minutes. Add the curry paste and lemon zest and stir to incorporate. Add the wine, and cook, stirring frequently, until most of the wine has evaporated. Add the vegetable broth, coconut milk and sugar. Stir and bring soup to a boil for 5 minutes.
Place the lidded pot into your Wonderbag and seal for 2 hours. After set time, remove pot from bag, stir in rice vinegar and blend mixture using a hand blender or immersion blender. Add salt and pepper to taste.
To Serve: Ladle into soup bowls. Top with warm cauliflower florets, a sprinkle of basil, green onions and hot peppers.
Tip: If you like your soup heartier, prepare using 2 heads of cauliflower and remove 3 cups of florets to use as toppings.