Have you ever made cauliflower soup?  It’s super easy to make and takes on the flavor of whatever seasoning you incorporate into it.  Not to mention it’s super healthy as cauliflower is a member of the famous cruciferous clan of veggies that is loaded with plant compounds that can help fend of number of diseases, particularly cancer.  Today I am adapting a cauliflower soup recipe on page 126 of one my favorite cookbooks, Best Ever Three and Four Ingredient Cookbook, by Jenny White and Joanna Farrow.

Begin with a fresh head of cauliflower…

Cut off the green stalk and then into florets.  The secret of this soup is sauteing the florets in a touch of oil - grape seed or coconut oil, with minced shallots or yellow onion until it turns golden brown.

I use coconut milk (unsweetened) in this soup.  It adds a delicious flavor - my husband says it “masks” the taste of the cauliflower - he’s not the biggest cauliflower fan - much to my chagrin!  The trick is to mix the curry powder into the coconut milk prior to adding to the sautéed cauliflower as it distributes more evenly.

 Add the curried coconut milk to the cauliflower and shallots and bring to a simmer — stirring occasionally.  Season with a generous couple of dashes of sea salt or kosher salt.  Cook for at least 20 minutes to let the flavors meld together.

The nice thing about this soup it only takes one pot.  With the magic of a immersion blender — you can just blend it right on the pot and serve.

Be sure to taste it after blending.  I added a touch of smoked paprika for a hint of heat and to round out the flavors. It makes a difference . . .garnish with a few cilantro leaves.

Coconut Curry Cauliflower Soup

 Serves 4

Ingredients

1 medium head of cauliflower, cut in florets

1 Tablespoon grape seed or coconut oil

1 shallot, minced

3 cups coconut milk, unsweetened

1 Tablespoon curry powder

2 generous pinches sea salt or kosher salt

1 teaspoon smoked paprika

A few sprigs of cilantro, for garnish (optional)

Directions

On the stove top over medium heat, add oil to large stock pot.  Toss in shallots and saute for a few minutes and stir.  Add cauliflower and saute; stirring occasionally.  Cover and allow it to soften and brown.   Check and stir every few minutes.

Add curry powder to the coconut milk and stir.  Pour into the pot with the cauliflower and shallots.   Stir and add salt and smoked paprika.  Bring to a boil and then simmer for at least 20 minutes, stirring occasionally.

Remove from heat and blend with immersion blender until pureed.  There many be some chunks, feel free to keep it chunky or smooth it out to your liking.

Pour into bowls and garnish.  Serve immediately.