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Curried Cauliflower Coconut Soup (Vegan)

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    Source: mylifeinapyramid.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, C, P
    MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 head large fresh organic cauliflower, roughly chopped into 1/2 inch pieces

    2. 2 tablespoons organic virgin coconut oil

    3. 1 medium red or yellow onion, chopped

    4. 2-3 fresh garlic cloves, peeled and minced

    5. 6-7 cups hot water (use filtered)

    6. 3-4 tablespoons organic coconut manna (whole dried coconut)

    7. 2 tablespoons organic ground turmeric

    8. 1 teaspoon organic garam masala

    9. 1/2 teaspoon organic ground allspice

    10. 1/2 teaspoon organic ground cumin

    11. 1/4 teaspoon organic ground coriander

    12. 2 green cardamom pods, seeds crushed (you may use already ground cardamom instead)

    13. 4-5 fenugreek seeds

    14. 2 teaspoons Himalayan sea salt or other unrefined salt , to taste

    15. 1/2 teaspoon freshly ground black pepper, to taste

    16. Fresh lemon juice, to taste (add to individual plates when serving)

    Instructions Jump to Ingredients ↑

    1. (1) Chop and saute onion and garlic : Chop 1 yellow or red onion and saute it on medium heat in a large pot with 2 tablespoons of virgin coconut oil. When the onion becomes translucent, add 2-3 cloves of minced garlic and saute for a few more minutes.

    2. (2) Chop cauliflower and add to pot : Once the onions have very lightly browned and become fragrant, add the chopped cauliflower and saute for another few minutes.

    3. (3) Heat water : In a teapot or other pot, add 6-7 cups of filtered water and heat. Pour into pot with cauliflower, onions and garlic, and bring to a boil. Lower heat to medium-low and simmer for 20 minutes or so until cauliflower has cooked.

    4. (4) Blend and add seasoning : Using an immersion blender (it’s easier than transferring to blender), blend the cauliflower, onions, garlic and water into a creamy puree. Add 3-4 tablespoons coconut manna (dried coconut), and blend again to melt and incorporate the flavors. Spice it up by adding the turmeric, garam masala, allspice, cumin, coriander, and crushed cardamom pods. Add salt and pepper to taste, blend to mix in spices, and serve while hot, with a few drops of fresh lemon juice if you wish.

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