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Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got a fantastic recipe for you today!
Let me introduce you to my creamy cauliflower soup with coconut milk.
It’s rich, flavorful, and totally dairy-free.
Perfect for those chilly days or when you just need a little comfort food.
Grab your blender, and let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
For the cauliflower, broccoli or romanesco can be used as alternatives, offering similar textures and nutritional benefits. These substitutions may slightly alter the flavor profile but will maintain the overall essence of the soup. Adjust cooking time as needed, as broccoli may cook faster than cauliflower.
Coconut milk can be replaced with unsweetened almond milk or cashew milk for a lower-fat option. To maintain creaminess, blend in 1/4 cup of soaked cashews or add 2 tablespoons of nutritional yeast. This substitution works well for those avoiding coconut or seeking a lower-calorie alternative.
Turmeric powder can be substituted with curry powder or a blend of cumin and coriander for a different but complementary flavor profile. Use the same amount as called for in the recipe. This swap is useful for those who don’t have turmeric on hand or prefer a different spice blend while still maintaining the soup’s warm, earthy notes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 12-15 g
- Fat: 45-50 g
- Carbohydrates: 40-50 g
Ingredients
- 1 large cauliflower head
- 3 tablespoons olive oil, separated
- A pinch of red chili flakes
- 2 1/2 cups water
- 1 can full-fat coconut milk (15 oz)
- 1 teaspoon turmeric powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 cup parsley, chopped
Step 1: Roast the Cauliflower
Preheat your oven to 375°F (190°C).
Chop the cauliflower into small, bite-sized pieces.
Spread half of these pieces on a baking sheet and toss them with 2 tablespoons of olive oil.
Season with salt and pepper to your taste, and sprinkle some red pepper flakes for an added kick.
Bake for about 22 minutes or until the cauliflower is tender.
Once done, set aside and reserve 1/2 cup of the roasted cauliflower for garnishing later.
Step 2: Cook the Soup Base
In a stockpot, combine the remaining olive oil with the raw cauliflower pieces.
Cook them over medium heat for 4 minutes, stirring occasionally.
Add water, coconut milk, turmeric, salt, ginger, garlic powder, black pepper, and white pepper to the pot.
Stir everything well and bring the mixture to a low boil.
Reduce the heat and let it simmer for 18 minutes, allowing the flavors to meld together.
Step 3: Blend and Adjust the Soup
Once the soup base has simmered, add the baked cauliflower to the pot.
Carefully transfer the mixture to a blender and pulse until smooth and creamy.
Be cautious with hot liquids.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
If the soup has cooled down during blending, return it to the stockpot and simmer for another 3 minutes to reheat.
Step 4: Serve the Soup
Ladle the creamy cauliflower soup into individual bowls.
Top each serving with a sprinkle of fresh, chopped parsley and the reserved roasted cauliflower for texture and flavor.
Serve immediately for a comforting and delicious meal.
