CURRIED CAULIFLOWER SOUP

October 01, 2018 by Renee Tavoularis

Ingredients

1 large cauliflower head, cut in florets
7 garlic cloves, minced
4 tbsp oil
salt & pepper
2 onions, diced
1 tbsp fresh ginger, grated
2 tbsp curry powder mix or curry paste
1 tsp smoked paprika
1 tsp cinnamon
1 can full fat coconut milk
4 cups vegetable broth or water
1 package Kite Hill truffle cheese or other non dairy free cheese
3 tbsp seeds, roasted (here pistachios, pumpkins and sunflower seeds)
2 tbsp pomegranate seeds
1 cup fresh basil or scallions 

Instructions

• Roast cauliflower at 425F for 30 minutes.
• In the meantime, heat oil and add the onion, garlic, ginger and all the spices.
• cook for 5 minutes until transluscent and slighly caramelized.
• Add the coconut and 1 cup of liquid. Let simmer until cauliflower is ready.
• Add all ingredients and two cups of liquid to a food processor and blend until smooth.
• Transfer to a large pot with another cup of water and let simmer for 20 minutes on low medium heat.
• Serve hot and top with Kite Hill cheese, seeds, herbs and pomegranate.