Since cauliflower is the current belle of the veggie ball, making an appearance as pizza crust, crackers, and as a main course, we thought it was the perfect time to share our favorite year-round recipe for the perfect Sunday lunch — cauliflower soup. Smooth, creamy, dairy-free, and vegetarian, this is the soup you’ll want to eat all year long. Here's how to make it yourself.
CAULIFLOWER SOUP WITH TOASTED CURRY OIL
Ingredients 4 tablespoons olive oil 4 tablespoons butter (ghee or coconut oil)* 1 onion 8 garlic cloves, smashed 6-8 thyme sprigs 2 medium cauliflower heads, in florets 7 cups chicken stock (or vegetable stock) 1 cup coconut milk Salt Curry oil, se below Lemon, for serving
Toasted curry oil: 6 tablespoons ghee 3 teaspoons curry powder
Start by Heating the butter and olive oil in a large pot over medium-high heat. Add the onion and garlic and sautée until soft and caramelized, stirring occasionally. Add the chopped cauliflower and thyme and cook until cauliflower is fork tender, stirring often. Season with salt. Add stock and simmer on medium heat for about 15 minutes, until the cauliflower is very soft. Remove the thyme sprigs.
Next While the soup is cooking, combine the ghee and curry powder in a small saucepan for 2 to 3 minutes, until fragrant and toasty. Remove from heat and strain oil through a small sieve. Discard the spice grains and reserve the oil.
Finally Remove the soup from the heat and carefully blend until smooth using a standard blender or immersion blender. Season with salt and pepper to taste and add the coconut milk over low heat. Bring the soup to a simmer. Adjust consistency by adding more stock if needed.
Serve topped with a drizzle of the curry oil and a slice of lemon.
