Cauliflower soup

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add chopped cauliflower and curry powder, stirring to coat the cauliflower with the spices.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer for 20 minutes, or until the cauliflower is tender.

Remove from heat and stir in the coconut milk, salt, black pepper, and cayenne pepper if using.

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Return the soup to the pot and heat through if necessary.

Serve hot, garnished with fresh cilantro.

Equipment Needed

Spice Level:

Dietary