Coconut Lime Cauliflower Soup Food

CAULIFLOWER SOUP WITH COCONUT, TURMERIC, AND LIME

Steps:

• Melt the butter or ghee in a medium stock pot over medium-low heat.
• Add the leeks, cilantro, and cauliflower and sauté for 5 minutes.
• Add the turmeric, curry powder, and 1 1/2 teaspoons salt.
• Pour in the coconut milk and stock, raise the heat to high and bring to a boil.
• Reduce the heat to a simmer, cover the pot partially, and cook for 20-25 minutes, until the cauliflower is tender.
• Scoop a few cups of the soup out of the pot and put it in a food processor or blender. Blend until smooth and then return it to the pot.
• Reheat gently and add the lime juice. Taste for salt and adjust accordingly.
• Top each bowl with the extra chopped cilantro. Enjoy!

COCONUT CURRIED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

COCONUT CURRY CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
• In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
• Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
• Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don't ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
• Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

CAULIFLOWER COCONUT SOUP

Steps:

• Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid.
• Heat the onion in a saucepan, add the onion, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden.
• Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes.
• Shred the spring onion and add to the soup with the coriander.
• Serve, slurp and enjoy!

THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES

Steps:

• Cook the noodles according to package directions. Drain, rinse and set aside.
• While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
• Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
• Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.