Not so many months ago, I would walk out to the cauliflower field at Sundog Organic Farm, pail and knife in hand, and wade into a knee-high jungle of green. Hidden beneath folded leaves, bright white cauliflower clouds would surprise me. Each plant produces but one head. I now look at cauliflower with much more appreciation. Such a long growing season and investment for the single harvest of one cauliflower! Worthy of a cauli-feast!
So go buy yourself a crunchy cauliflower head and enjoy this recipe! Let it remind you of warm fall days in a t-shirt with sun on your face, surrounded by good company.
Coconut creamy and chock full of cauliflower, the satisfying medley of spices in this soup kept me tasting rather than eating spoonful after spoonful. My only regret was that when I was full, my palate was not. This soup mesmerized my taste buds. I hope you enjoy it as much as I did.
This recipe is from Katie of Produce on Parade. Pair this with Rainy Day Biscuits and you have a fabulous flavor-filled meal that will warm your insides.
- 1 TBSP organic olive, avocado oil or coconut oil
- 2 medium organic yellow onions, diced
- 4 minced organic garlic cloves (optional – I often leave this out)
- 1 pinch organic crushed red pepper flakes
- 1 organic bay leaf
- 1 1/4 tsp organic ground cumin
- 1 tsp organic ground turmeric
- 1/2 tsp organic ground coriander
- 1/8 tsp organic ground cardamom
- 1 tsp sea salt
- 1 pinch of organic black pepper
- Following, add:
- 1 large organic cauliflower head
- 4 1/2 cups of organic vegetable broth
- 1 c coconut milk (check for a brand that contains no additives – just coconut and water – this is always the yummiest)
- 1 TBSP organic apple cider vinegar
- Add the first set of ingredients to a large soup pot, sautéing on medium low for around 10 minutes or until the onion is translucent. Stir as needed. Your kitchen will fill with a delicious spicy aroma. If you choose to add garlic, add it near the end of the ten minutes. Meanwhile, roughly chop the cauliflower head into smaller chunks.
- Add the broth and cauliflower pieces to the soup pot and bring it to a boil, then turn it down to simmer the soup until the cauliflower is fully cooked (usually about 15 minutes). If you are going to make biscuits, get them going and pop them in the oven.
- Remove the soup from the stove. Using an immersion blender, blend the soup until silky smooth.
- Add the coconut milk and apple cider vinegar, stirring until combined on low heat.
Serve and enjoy!