Creamy Curry Cauliflower Soup

Creamy Curry Cauliflower Soup
 is a creamy soup without the aid of any cream. I developed this recipe based on reading some other recipes and a desire to make a soup with cauliflower as the base. It has an interesting flavor profile. I think that it might even be good if one substituted parsley for the cilantro. It would, of course, have a different flavor profile, but I think it would work well because parsley works well with curry powder. I might just try that next time I make it. Creamy Curry Cauliflower Soup is easy and relatively quick to make. Bread and/or salad make great accompaniments with this soup.

Creamy Curry Cauliflower Soup

1 tablespoon ground flaxseeds
1 medium onion
1 jalapeno pepper*
1-inch piece of ginger
2 cloves garlic
1 large head cauliflower
2-3 teaspoons curry powder
4 cups vegetable stock
Black pepper
¼ cup nutritional yeast
¼ cup fresh cilantro


Chop onion. Dice jalapeno. Grate the ginger and garlic. Cut the cauliflower into large chunks. Chop cilantro.

Add enough water to medium pan or saucier to cover the bottom. Add the flaxseeds and stir together over medium heat. Add the onion, jalapeno, ginger, and garlic. Stir well. Add the curry powder. Stir. Add cauliflower. Stir. 

Add the vegetable stock and stir well making sure no bits are stuck to the bottom of the pan. Bring to a boil over high heat. Lower heat to medium. Cover and cook for 20-25 minutes or until the cauliflower is tender.

Puree the soup using an immersion blender

Add black pepper to taste. Stir in nutritional yeast.  Stir in cilantro, leaving a little for garnish. Top with a sprinkle of nutritional yeast.

Serve.

* If you like heat, use a full jalapeno. I usually don't because it's a bit too hot for me. Adjust this to your own personal tolerance for heat.

Note: I use organic ingredients whenever possible.


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