Easy Cauliflower Soup with Coconut Milk and Turmeric

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable

Chop the onion and garlic into cubes, no need to be precise as everything will be blended later.

Heat a pan over medium heat and add the butter.

Add the chopped onion and garlic to the pan and cook for about 5 to 10 minutes until the onion starts becoming translucent.

Prepare the cauliflower by removing the leaves and part of the core, then cut it into smaller, even pieces.

Once the onion is translucent, add 1.5 teaspoons of salt, 1/4 teaspoon of black pepper, 1 teaspoon of curry powder, and 1 teaspoon of turmeric powder to the pan. Cook for 2-3 minutes to enhance the flavors of the spices.

Cut the potato into cubes and add it to the pan along with the cauliflower.

Pour in about 700 mL of vegetable stock, adjusting the amount as needed for consistency.

Add the coconut milk to the pan and stir to combine.

Bring the mixture to a simmer and cook for about 15 minutes, or until the cauliflower and potatoes are tender and breaking apart.

Blend the soup until smooth, starting with more vegetables than liquid to maintain the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens