Curried Cauliflower Soup Recipe ( Vegan Winter Soup)

Line a baking sheet with aluminum foil and add cauliflower florets on top.

Add 2 teaspoons of oil and spices (1/2 teaspoon salt, red chili powder, and turmeric) to the cauliflower and rub it thoroughly.

Place the cauliflower in a toaster oven or regular oven and bake at 375°F for 30 minutes.

In a pan, add 2 tablespoons of oil, crushed coriander, cumin seeds, chopped onion, and ginger. Mix well and cook for 3-4 minutes until the onions are no longer raw.

Add salt, turmeric, and red chili powder to the onions for flavor. Cook until the onions are darker in color.

Once the cauliflower is cooked, transfer it to a blender. Add 1 cup of coconut milk and 1 cup of water. Blend until grainy and pasty.

Add more coconut milk (1 cup) and water (1 cup) to achieve the desired consistency and blend again.

Transfer the blended mixture to a pot and add water to reach your desired soup consistency. Bring to a boil and let it simmer.

Finish off with garam masala and stir to combine. Season with pepper to taste.

Garnish with cilantro leaves and serve with flatbread or baked kebabs.

Equipment Needed

Spice Level:

Dietary