Curried Cauliflower Soup [vegan & gluten-free]2016-02-25
- Servings : 6
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This vegan soup tastes creamy without the cream and is loaded with aromatic flavors. The cashews add both protein and healthy fat while the cauliflower adds nearly 75% of the recommended daily Vitamin C.
- 1/3 Cup Raw Cashews
- 2 tsp Extra-Virgin Olive Oil
- 1 Onion, chopped small
- 1 large head Cauliflower, cut into 1" pieces
- 1 (14 ounce) can Light Coconut Milk
- 2 Tablespoons Curry Powder
- 1 teaspoon ground Turmeric
- 1 teaspoon ground Cumin
- 1 teaspoon Sugar
- 1/4 teaspoon ground Cinnamon
- Salt TT [TO TASTE]
- 1/4 Cup chopped fresh Cilantro
- Chicken Sausage, sliced (OPTIONAL)
Blend cashews until finely ground in blender/food processor. Add 3/4 cup water and blend additional 2 minutes. Pour cashew mixture through cheese-cloth/fine mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard solids. [NOTE: SHORTCUT ABOVE]
In a large pot, heat olive oil over low heat. Add onion and saute until golden brown. Add cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender (about 10 minutes).
Blend soup with immersion blender (or let cool 20 minutes and use Vitamix/blender).
Serve soup garnished with cilantro (and chicken sausage if desired).
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): True Food,Dr. Andrew Weil, Sam Fox & Michael Stebner.
Short Cut: If making the cashew milk is too labor intensive, then use pre-packaged cashew milk.
Think Out of the Ice Box: The word “vegan” should not turn you off…add some shredded chicken or chicken sausage to this savory soup.