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Creamy Spiced Cauliflower Soup


Creamy Spiced Cauliflower Soup

An exquisite blend of cauliflower, coconut, and spice in a soup to share with friends and family

Course dinner, Lunch, Soup
10 minutes
45 minutes
55 minutes

  • 1 tbsp extra virgin olive oil or coconut oil
  • 2 medium yellow onions, diced
  • 1 bay leaf
  • 1 1/4 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cardamon
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper flakes
  • 4 minced garlic cloves
  • 4 1/2 cup vegetable stock
  • 1 chopped large head of cauliflower
  • 1 cup canned coconut milk
  • 1 tbsp apple cinder vinegar

  1. In a large soup pot, heat the oil over medium-low

  2. Add diced onions, bay leaf, cumin, salt, turmeric, coriander, cardamon, black pepper, and red pepper flakes. Sauté, stirring occasionally until the onions become translucent, about 10 minutes

  3. Add the garlic and sauté another minute

  4. Add the vegetable stock and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender

  5. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth

  6. Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil. Enjoy hot

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