Roasted Creamy Cauliflower Soup (Vegan)

 

Over the weekend we went wine tasting to a couple of wineries in Apple Hill, near Placerville. At one of the wineries (Jodar), they served a cauliflower soup to pair with a nice cabernet. I loved the soup so much, this one is inspired by it, but with different flavorings. A very easy recipe.

 

What you’ll need:

  • Cauliflower cut into florets – 1 large
  • Red Onion cut into big cubes – 1/2 large or 1 small
  • Garlic cloves – 4
  • Curry Leaves – 2 sprigs
  • Coconut Milk – 1/2 can
  • Vegetable Broth – 1/2 can
  • Cumin Powder – 2 tsp or to taste
  • Paprika (or chili) Powder – 1 to 2 tsp
  • Pepper Powder – 1 tsp or to taste
  • Salt to taste

 

Method:

1. Preheat oven to 400 deg.

2. Toss the Cauliflower florets, Onion chunks and Garlic is a tbsp of oil and bake in the oven for about 30 mins.

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3. Toss in a couple of sprigs of Curry leaves and add everything into a blender.

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4. Add the Coconut milk, Cumin Powder, Paprika (or Chili) powder and Salt. Puree.

5. Taste and adjust flavors as needed.

6. Pour the soup into a pot and bring to a boil medium heat. Add Pepper powder as needed.

7. Serve hot and Enjoy!

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