Cauliflower Coconut Soup Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

Steps:

• Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.
• Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
• Add stock, then coconut milk and season with salt and pepper. Bring to boil.
• Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.
• Optional: serve with a small springling of coriander leaves.

Steps:

• Add cumin seeds to preheated coconut oil until the oil starts to pop.
• Add onions and cook for one minute.
• Add tomatoes and cook until softened.
• Add the rest of the ingredients, stir.
• Cover and simmer for 15 minutes, stirring occasionally.
• Serve and enjoy!