Description
The ultimate cozy soup, packed with veggies and spices.
Ingredients
Scale
- 2 tbsp unsalted butter (or vegan butter)
- 1 cup onion, diced
- 4 cloves (~4 tsp) garlic, minced or finely chopped
- 4 cups cauliflower, roughly chopped
- 2 cups potato (Yukon, Russet, anything!), peeled & diced
- 2–3 tsp curry powder (or your own spice mix)
- 1–2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 6 cups low-sodium vegetable stock
- ~1/2 cup full-fat coconut milk (or 35% MF whipping cream)
Instructions
- Melt the butter in a large pot over medium heat. Add the onion & garlic and sautéuntil the onion is softened (3-4 minutes).
- Stir in the cauliflower and potatoes, and sauté for 2-3 minutes until lightly browned.
- Mix in the curry powder, cumin, paprika, salt, and pepper and cook for another 2 minutes.
- Add in the low-sodium vegetable stock, ensuring the stock covers all the vegetables. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 hour. Add more stock if the cauliflower is no longer submerged.
- Remove from heat and either puree with an immersion blender or blend it in small batches in a standard blender.
- Once pureed and smooth, place soup back in pot and stir in the coconut milk (or whipping cream). Reheat (to desired serving temperature) and add more salt & pepper to taste. Serve warm!
- Store leftovers in an airtight container in the fridge for 4-5 days.
Keywords: spiced cauliflower potato soup