The depth of flavor in this soup is amazing, considering how few ingredients are in it, and that it's completely vegan - there is no cheese, no butter, no cream, none of the things that I associate with a really creamy and delicious soup. I almost added some cream at the end, just out of habit, but decided to follow the recipe I had, and it turned out perfectly without it!
Ingredients:
2 tablespoons olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, ends removed, diced
4 cloves garlic, minced
1 large head of cauliflower, cut into florets
1 large baking potato, cubed
4 1/2 cups vegetable stock
1 teaspoon coriander
1 teaspoon turmeric
1 1/4 teaspoon cumin
1 cup coconut milk
Salt and pepper, to taste
Garnish: Fresh cilantro, if desired
Directions:
Heat oil in a large pot over medium heat. Cook onions, celery, garlic, and carrots until soft and slightly browned, about 10 minutes. Reduce heat to medium, then add the cauliflower and potato, vegetable broth, and seasonings. Simmer until cauliflower and potatoes are tender, about 20 minutes. Stir in the coconut milk and season to taste.
I served this chunky, but for a creamier soup, you could puree the mixture with a food processor or immersion blender.
Garnish with parsley or cilantro and serve, maybe with some crusty bread on the side. Enjoy!
Note: You could also make this soup with a brightly colored seasonal cauliflower - a green or yellow cauliflower would pair great with the yellow shade the turmeric adds to the broth.
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