Description
A creamy and flavorful soup made with cauliflower rice and aromatic spices, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium head cauliflower, chopped into florets
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic in the spices.
- Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the blended soup to the pot (if using a regular blender) and stir in the coconut milk and frozen peas. Heat through for about 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Notes
- For added protein, stir in cooked chicken or chickpeas before serving.
- Substitute the cauliflower with broccoli or zucchini for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg