So, over the weekend, I found there were 2 large cauliflower heads in the fridge. At first, I neglected them because I was craving to eat something meaty. However, heavy rain suddenly poured, which made me decide to prepare something hot instead. If it wasn’t for the bed weather, I would have gone for an ordinary fried chicken dish.
When it comes to soups, I often opt for the something instant, like those in powdered forms, which you just add water. But on that day, I felt the inner chef in me wanted to take over. For that reason, this Crisp and Creamy Cauliflower Soup was conceived.
In our place, cauliflowers are a bit pricey when bought in grocery stores. However, if you only take time and go to the local farmer’s market, you would be surprised to see the big price difference. And for this recipe, I used the cheaper variety, which my mother bought from the farmer’s market in the city. But that doesn’t mean it’s not of good quality! It’s fresh and it’s still cauliflower, so it still has the same amount of nutrients like the grocery-bought varieties. Maybe the price speaks of their difference?
Now, how did I go about this recipe? The ingredients and steps are below.
- ¼ cup Italian parsley (for garnishing)
- ¼ cup toasted cashew (for garnishing)
- ½ tsp. Kosher salt
- ½ tsp. ground turmeric
- ½ tsp. ground coriander
- 1 cup coconut milk
- 1 large cauliflower head (trimmed and cut)
- 1 ¼ tsps. ground cumin
- 2 medium white onions (sliced thinly)
- 2 tbsps. extra virgin coconut oil
- 4 cloves garlic (minced)
- 4 ½ cups water
- Ground pepper and red pepper flakes (optional)
- Before preparing the soup, you have to toast the cashews by preheating the oven to at least 300 degrees Fahrenheit. And then, arrange the cashews on the baking sheet. Toast for at least 5 minutes.
- In a large pot, heat oil until it sizzles. Add ¼ tsp. of salt. Cook the onions in the oil until translucent and soft.
- Slowly reduce heat and add garlic. Allow to cook for at least 2 minutes.
- Add the remaining ¼ tsp. of salt, water, cauliflower, cumin, turmeric, and coriander. Let it boil over medium-high heat.
- Once it boils, reduce to low heat and simmer until the cauliflower becomes tender. Remove from heat.
- Puree the soup in batches using a blender until a smooth consistency is achieved. Return the mixture to the pot.
- Add coconut milk and let the soup warm. Add spices to taste.
- Serve in small bowls and garnish with toasted cashews, parsley, extra virgin coconut oil, or red pepper flakes.
By following these steps, you should come up with a beautiful and tasty soup that your family will enjoy! Then again, I suggest you try this Crisp and Creamy Cauliflower Soup recipe with other healthy ingredients. Perhaps, you would end up with a much flavorful dish that is to envy for. But don’t forget to share with me how your kitchen adventure went. Comment your experience below!