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.


Disclosure: This blog contains affiliate links meaning if you click on those links and make a purchase, I earn a commission at no additional cost to you.

To learn more about me and my work, please visit, www.tlcooper.com.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky butter-like consistency. Add a little
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat th
Read more