Friday, 27 November 2015

Creamy & Spicy Cauliflower Soup

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Chilly days bring warm soups and today's lunch was just that, using these below ingredients.


1 head of cauliflower
8 cloves of garlic
1 onion ( I used yellow but any is fine )
1 can lite coconut milk
2 tbsp red curry thai paste ( start with 1 tbsp if you are not a spicy fan ) 
1/2 tsp salt
1 tsp ketcap manis
2 cups veggie stock
** use organic when possible 
Yields about 6-7 cups


Heat oven to 400F 
Spray some olive oil onto a baking sheet and set it aside.
Cut the head of cauliflower into slices including stem but remove the leaves.
Cut onion in half leaving its peel on.
Cut hard bottoms off the garlic leaving its skin on. Don't worry if you forget about the bottoms. I just find it easier and quicker to pop the garlic out.
Place cauliflower onto the pan, try not to overlap and add the garlic and onion ( skin up ).
Bake for 25 minutes turning cauliflower over half way. You can leave it to. I wanted more browning for more flavour.
 Should look like something like this.

Once veggies are done let cool.
Add the coconut milk to your blender or mixer, I used my vitamix. Then add the curry paste, salt, ketcap manis and the cauliflower.
Remove skins from onion and garlic and add them.
Blend till smooth and now add the mix to a pot with the veggie stock. Heat and serve. 
If your blender or mixer is big enough then add the stock at the same time as everything else. Mine didn't quite fit. If you are using a vitamix large enough to hold all the ingredients then of course just heat the soup up with it. Saves cleaning another pot. :) 

Another idea for this recipe could be not to add the veggie stock and use it as a pasta sauce, baked in a casserole or just poured on top. Yum! Next time for me. Enjoy! 

Health Benefits of Cauliflower :

Detox Support 

Antioxidant Benefits

Anti-inflammatory Benefits

Cardiovascular Support

Digestive Support

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