Coconut Lime Cauliflower Soup Recipes

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.

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!

CAULIFLOWER SOUP WITH COCONUT, TURMERIC, AND LIME

Steps:

• Melt the butter or ghee in a medium stock pot over medium-low heat.
• Add the leeks, cilantro, and cauliflower and sauté for 5 minutes.
• Add the turmeric, curry powder, and 1 1/2 teaspoons salt.
• Pour in the coconut milk and stock, raise the heat to high and bring to a boil.
• Reduce the heat to a simmer, cover the pot partially, and cook for 20-25 minutes, until the cauliflower is tender.
• Scoop a few cups of the soup out of the pot and put it in a food processor or blender. Blend until smooth and then return it to the pot.
• Reheat gently and add the lime juice. Taste for salt and adjust accordingly.
• Top each bowl with the extra chopped cilantro. Enjoy!

CAULIFLOWER VELOUTé (WITH FRESH GINGER AND COCONUT MILK)

Steps:

• Cut the cauliflowers into florets and the zucchinis into rounds.
• Drizzle with olive oil, sprinkle with salt and pepper and roast the cauliflower and zucchini rounds in the oven for 50 minutes at 350°F.
• Simmer the roasted cauliflower with coconut milk, stock, cumin and ginger for 20 minutes.
• Using an immersion blender (or stand up blender), blend the ingredients until velvety smooth.
• Reduce until the soup is thick (like a velouté).
• Garnish with chili flakes and freshly ground black pepper. Serve while it's hot.

ROASTED CAULIFLOWER, COCONUT AND LIME SOUP

Steps:

• Chop the cauliflower, shallots, celery and garlic into chunks. Coat them in olive oil, salt and pepper. Add to a baking tray and roast at 180°c/ gas mark 4 for 35 minutes or until golden.
• Once the veg has roasted, remove from baking tray and add to a large saucepan on a medium heat. Stir in the coconut milk, chicken/ vegetable stock, turmeric and juice of one lime. Season with salt and pepper. Reduce to a low heat and simmer for a further 10 minutes stirring regularly.
• Take the ingredients off the heat and add everything to a blender. Blend until you have a smooth texture. Add a bit of water if too thick. Depending on your personal taste, add the chilli flakes and coriander leaves. Blend further to ensure these are mixed in well.
• Garnish with chilli flakes and coriander. Serve with a warm seeded roll and butter. And enjoy! Portions can be frozen.