Cauliflower Soup With Coconut Turmeric And Lime Recipes

CAULIFLOWER COCONUT SOUP

Steps:

• Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid.
• Heat the onion in a saucepan, add the onion, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden.
• Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes.
• Shred the spring onion and add to the soup with the coriander.
• Serve, slurp and enjoy!

ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC

Steps:

• Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
• Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
• Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
• Serve hot and garnish with cilantro as desired.

COCONUT, GINGER, CAULIFLOWER, TURMERIC SOUP

Steps:

• Add cumin seeds to preheated coconut oil until the oil starts to pop.
• Add onions and cook for one minute.
• Add tomatoes and cook until softened.
• Add the rest of the ingredients, stir.
• Cover and simmer for 15 minutes, stirring occasionally.
• Serve and enjoy!