Curried Coconut Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 Very Large Leeks (approx 450-500g for both)3 Large Stalks Celery (approx 170g)1/4 Cup Extra Virgin Olive Oil1 Large Head of Cauliflower (approx 600g)6 Medium Yukon Gold Potatoes (approx 750g)1 Small/Med Cayenne or other Chili Pepper (optional)8 Cups Unsalted Chicken Stock 500ml/17oz Coconut Milk (unsweetened)2 Tsp Salt1/4 Tsp Allspice1/8 Tsp Cardamom!/4 Tsp Tumeric!/8 Tsp Ginger (ground)1/4 Tsp Black Pepper2 Tbsp Packed Brown or Golden Sugar
In a large pot, heat olive oil and add roughly chopped leeks and celery. Saute until sweating (the vegetables, not you.)
Add roughly chopped cauliflower, potatoes, & chili pepper (if adding). Saute further for approx 10-15 min.
Add unsalted chicken stock and coconut milk. Bring to boil.
Once boiling, turn heat down and simmer for 20 min (or so) until potatoes and cauliflower are tender.
Puree with immersion blender or in small batches in food processor or blender. Add spices and turn as low as it will go. Cover and let stand for 20-30 minutes.
Serve and enjoy!
Serving Size: Makes 14 Cups
Add roughly chopped cauliflower, potatoes, & chili pepper (if adding). Saute further for approx 10-15 min.
Add unsalted chicken stock and coconut milk. Bring to boil.
Once boiling, turn heat down and simmer for 20 min (or so) until potatoes and cauliflower are tender.
Puree with immersion blender or in small batches in food processor or blender. Add spices and turn as low as it will go. Cover and let stand for 20-30 minutes.
Serve and enjoy!
Serving Size: Makes 14 Cups
Nutritional Info Amount Per Serving
- Calories: 291.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 942.2 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 15.7 g
- Protein: 11.3 g
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