It is all about soups this week at Aninas Recipes HQ, check out this cool recipe roundup I did a while ago – Soups for Supper. This Cauliflower and Curry Creme Soup recipe definitely made the list of my all-time-delicious-yummy-to-eat-recipes (catch my drift?) and this humble vegetable becomes the hero in this dish.
Cauli-magic
The cauliflower kind of stumbled onto the most popular “carb replacement” list, as the internet went gaga over cauli -rice, cauli-mash, cauli-wraps and cauli-pizza base recipes. Well done dear veggie.
Nutritious plant-based soup
Cauliflower and Curry Creme Soup with Parmesan Crisps yields a delicious comforting meal. It consists of roasted cauliflower florets, blended with coconut milk, sauteed onion, garlic, celery, and seasoning. Served with a tangy and spicy curry crème sauce for the swirl effect! I made the soup completely plant-based and is great to make a little extra batch for the freezer. Oh and don’t forget the very cheesy Parmesan Crisps, to add a little extra treat, if you do enjoy a little dairy now and then.
Soup’s Up
It is the ideal meal to have when you follow a low carb, high-fat diet. Even if you just want to eat more plants – this is simply the best meal to have anyway. Serve with crispy crusted sourdough bread, and you will have your guests licking out their plates soon enough. Enjoy!
| Prep Time | 15 min |
| Cook Time | 30 min |
| Servings | people |
- 1 head cauliflower cut into florets
- 15 ml olive oil
- salt and black pepper to season
- 2 tablespoons coconut oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 2 stalks celery chopped
- 1 can coconut milk
- 2 tablespoons coconut oil
- 2 teaspoons curry powder
- 2 tablespoons coconut cream
- 2 cups grated parmesan
Ingredients
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- Heat the oven to 190 degrees Celsius.
- First off, arrange the cauliflower florets in an oven safe dish, drizzle with olive oil, season and roast for 15 minutes, until tender.
- In a saucepan, add the coconut oil and saute the onion, garlic, and celery until soft, add the coconut milk and simmer for 5 minutes.
- Transfer the roasted cauliflower and coconut milk mix to a food processor and blend until smooth.
- I also put my soup through a sieve, and the result was a silky smooth and rich soup.
- Next, heat the rest of the coconut oil in a clean saucepan and add the curry spice.
- Allow to heat so that the aroma can be released
- Take off the heat, cool for a few minutes and then add two tablespoons of coconut cream, mixing the spices through. Set aside.
- For the parmesan crisps, add heaps full of grated parmesan on baking paper, spreading it out evenly to create a round disk of grated cheese.
- Set the oven to grill, and watching it carefully, place the baking tray in the oven until the cheese melts, bubbles and turns golden.
- Remove from heat, cool and carefully remove the crisps from paper.
- To serve, pour your soup into soup bowls, with a spoonful of curry crème, and parmesan crisps on the side. Season to taste.
