Elevate Your Soup Game: 'Raw' Creamy Curried Cauliflower Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while soy milk is a cost-effective alternative.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide similar creaminess and peanuts are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is a budget-friendly option.

curry powder

🥗Healthier: fresh curry leaves

💰Cheaper: turmeric

Fresh curry leaves can enhance flavor, while turmeric is a cost-effective spice.

Take about a head of cauliflower, which gives about 4 cups when diced.

Reserve some of the diced cauliflower for garnishing or salads.

Season a cup of diced cauliflower with curry spice, paprika, and sea salt, then toss with olive oil.

Dehydrate the seasoned cauliflower at 15 degrees Celsius for about 2 hours to achieve a chewy texture.

Soak 1 cup of cashews in water for 2 to 4 hours, then rinse and drain.

Blend the soaked cashews with 3 cups of water to make cashew milk, adjusting the water for desired thickness.

Add 1.5 cups of the cashew milk to the blender with 2 cups of diced cauliflower.

Squeeze juice from a medium-sized lemon to yield about 4 tablespoons, and add 2 tablespoons to the blender.

Add curry powder, paprika, turmeric, and black pepper to taste, adjusting as necessary.

Blend until smooth and creamy, checking the consistency and flavor as you go.

Add miso for additional flavor and gut health benefits, using chickpea miso for a soy-free option.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens