Cauliflower Soup with Curry | Vegan Recipe | The Frugal Chef

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

curry powder

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric offers anti-inflammatory benefits while cumin is a more affordable spice.

Take florets off a medium cauliflower and place them in a bowl.

Peel a red apple and cut it into big slices; add to the bowl with cauliflower.

Drizzle olive oil over the cauliflower and apple, then sprinkle in about a teaspoon of curry powder, salt, and black pepper.

Mix until everything is coated, then spread out onto a pan in a single layer to roast.

Roast in an oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 25 minutes until browned.

While the cauliflower is roasting, prepare a simple vegetable stock with a celery stalk, bell pepper, carrot, onion, garlic cloves, serrano pepper (optional), and bay leaves; fill with water and let simmer.

After 25 minutes, remove the roasted cauliflower and apple from the oven; they should have nice golden specks.

Strain the vegetable stock and set aside, discarding the solids.

Add a little oil to the pan, then add chopped scallions and sliced ginger; sauté for a couple of minutes.

Add a teaspoon of ground turmeric and cook for a couple of minutes more.

Add the roasted cauliflower and apple to the pan, scraping up any brown bits from the bottom.

Add about 3 cups of the vegetable broth and a 14 ounce can of unsweetened coconut milk; return the serrano pepper to the pot.

Taste for salt and adjust as needed; bring to a boil and then let simmer for about 20 minutes.

After simmering, fish out the serrano pepper and any large pieces of ginger if desired; let the soup cool slightly before blending.

Blend the soup until creamy, ensuring no soup is left in the blender by washing it out with a little water.

Heat the blended soup through and serve, garnished with finely chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens