Sunday Vegan: That’s a spicy cauliflower!

Cauliflower is one of my favorite vegetables. When pureed, it an excellent alternative to mashed potatoes.  It can be roasted, steamed, or simply eaten raw with hummus or some olive oil, salt and pepper. It’s also one of the few vegetables my husband really likes, so I use it a lot.

For this week’s Sunday Vegan, I was seeking a recipe that felt warm and comforting (because it’s still quite cold here in Chicago), but also light and fresh (since it is Spring). I found this cauliflower soup recipe on food blog Produce On Parade. I was sold when the blogger mentioned that she is “never eating cauliflower in any other form from now on”. Although I am not sure I necessary agree with that statement, the soup was deliciously satisfying and light at the same time. I played around a little with the seasonings by adding more red pepper flakes and incorporating smoked paprika. Please enjoy this super easy, super low-calorie dish any night of the week.

Creamy Spicy Cauliflower Soup 

Ingredients:

  • 1 tbsp coconut oil
  • 2 medium yellow onions, chopped
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1 tbsp red pepper flakes
  • 4 1/2 cups veggie broth
  • 1 large head of cauliflower, cut into florets
  • 1 cup canned coconut milk
  • dash of smoked paprika
  • 1 tbsp apple cider vinegar
  • fresh dill for garnish (optional)
  • Salt and pepper to taste

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In a large pot, heat the coconut oil over medium heat until fragrant. Add onions, cumin, turmeric, coriander, cardamom and red pepper. Sauté until onions become translucent (about 8 minutes). Add garlic and sauté for two more minutes.

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Add vegetable broth and cauliflower to the pot and bring to a boil. Reduce heat and let it simmer for 15 minutes or until cauliflower is really tender (you can easily pinch a fork into it).

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Remove from heat. Use a hand-held blender and blend soup until it has a creamy texture.

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Stir in coconut milk, paprika and apple cider vinegar. Bring pot back to stove over low heat (do not let it boil). Add salt and pepper to taste and sprinkle with fresh dill if you would like. Serve hot. I saved the remainder in an air tight container and have been eating it all week. Enjoy!

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