1piece of ginger2inch (5cm) long, peeled and chopped
2TbspThai red curry paste or harissa paste
3cupslow sodium veggie broth
1can (14oz/414g)coconut milk
Sea salt and pepperto your taste
2Tbspfresh chopped cilantro
1red chilisliced to garnish
lime slicesto garnish
Melt coconut oil in a large stockpot over medium-high heat. Add onion and sauté until softened, about 4-5 minutes. Add in garlic, ginger, turmeric powder, curry, and harissa/curry paste, then cook for 1 minute, until fragrant.
Add in the cauliflower and broth, and bring to a simmer.
Cover with a lid and cook, stirring occasionally, for about 15-20 minutes, or until the cauliflower is tender.
Stir in the coconut milk, then remove from heat. Using a hand blender, process until it reaches a thick creamy consistency.
Season with salt and pepper to your taste.
Ladle soup into bowls, sprinkle chili, fresh chopped cilantro and garnish with a few slices of lime. This soup is best served hot.Enjoy!
Please read the Tips & Tricks in the article before making this easy cauliflower soup recipe. Below is just a summary:
To make the vegan cauliflower soup creamy, make it with canned coconut milk and simmer the cauliflower in broth until it gets really tender. See more at Tip #1.
To thicken the Paleo cauliflower soup, make sure you don't add too much broth when simmering the cauliflower. For a large cauliflower head (about 2Lbs/1Kg) 3 cups of broth are enough. See more at Tip #2.
This paleo cauliflower soup recipe has many immunity-boosting ingredients like garlic, turmeric and ginger.
You can use other spices, like Italian seasoning, garlic and sun-dried tomatoes, smoked paprika, or roasted garlic. See more at Tip #4.
You can serve this healthy cauliflower soup with a Thai salad. See more at Tip #5.
To make it Whole30, make sure the coconut milk doesn't contain sulfates, sweeteners or additives.
You can make it with roasted cauliflower, but this will add up to the cooking time.