Cauliflower Coconut Turmeric Soup Recipes

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!

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!

CAULIFLOWER, COCONUT OIL, GINGER, TURMERIC STEW - AMAZING!

Steps:

• In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
• Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
• Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
• Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.