Curry Cauliflower Soup is creamy and delicious, a wonderful comfort food for this time of year. The cauliflower is loaded with vitamin C, and the curry adds a nice kick.
Curry Cauliflower Soup
2 tablespoons of olive oil
1 white onion, chopped
2 cloves garlic, minced
1 1/2 cups of yellow Russet potatoes, peeled and diced
1 large head of Cauliflower, cut into florets
1 tablespoon curry powder
1 1/2 teaspoons of Himalayan salt
1/2 teaspoons of black pepper
2-3 teaspoons of white wine vinegar
1/2 cup of creamy coconut milk
1/4 cup of vegan Parmesan cheese
Garnish with fresh basil, chopped
-Preheat large pot over medium heat and add in olive oil.
-Then add the onion and garlic, sauté until translucent for 5-7 minutes.
-Add the cauliflower, potatoes, seasoning, vinegar and vegetable broth and bring to a boil. Reduce heat to simmer and cover to cook for about 30-35 minutes.
-The potatoes and cauliflower need to be fork tender then carefully ladle soup into a heat- safe blender. Add the vegan Parmesan cheese and coconut milk then blend mixture until creamy. Pour back into pot and taste and adjust seasoning as desired -(optional).
-Serve topped with a drizzle of olive oil, thinly chopped fresh basil and croutons. Enjoy!