Golden Coconut Cauliflower Soup (Vegan)
A vegan recipe for thick and creamy golden soup that's healthy and delicious - Vegan Turmeric Cauliflower Soup with Coconut Milk.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 onion thinly sliced
- 1½ teaspoons ground turmeric
- ¼ teaspoon cayenne pepper
- 1 head (1350 g) cauliflower 1 1/2 pounds, sliced into florets
- 1 (50 g) small potato (about 4 ounces) peeled and diced
- 1 green apple peeled and diced
- 5 cups (1.18 l) water or vegetable stock
- 1 15-ounce (426 g) can coconut milk
- Salt and freshly ground black pepper
Optional ideas for garnish
- Simple Green Sauce or prepared pesto sauce
- ½ cup (125 g) whole milk or plant-based yogurt
- Toasted sesame seeds optional
Instructions
- In a large pot, cook the onion in the oil over medium heat until softened. Stir in the turmeric and cayenne and cook for a few seconds to bloom the spices in the oil.
- Add the cauliflower, potato and apples. Stir together, and cook for a minute or two.
- Add 5 cups water (or vegetable stock), coconut milk, 2 teaspoons salt and black pepper to taste. Bring to a simmer, then lower the heat and partially cover the pan. Cook 25 minutes, or until the vegetables are tender when pierced.
- Let the mixture cool slightly. Scoop out and reserve 1 cup cauliflower florets, then puree the rest of the soup in a blender in 2 or 3 batches, or directly in the pot with an immersion blender. You can add more liquid if necessary if it seems too thick. Stir in the reserved cauliflower florets.
- To serve, ladle into bowls and top with a spoonful each of Simple Green Sauce and yogurt. Sprinkle with sesame seeds.
Nutrition
Serving: 1servingCalories: 140kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 825mgPotassium: 539mgFiber: 4gSugar: 9gVitamin A: 488IUVitamin C: 56mgCalcium: 56mgIron: 1mg