An exquisite blend of cauliflower, coconut, and spice in a soup to share with friends and family
In a large soup pot, heat the oil over medium-low
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
Add the garlic and sauté another minute
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
Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth
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