Vegan Cauliflower Soup with Ginger and Turmeric
Made with ginger, turmeric and coconut milk, this Vegan Cauliflower Soup is both healthy and downright delicious. It's also a cinch to put together, taking less than 25 minutes from start to finish.
Servings: 4 Servings
Ingredients
- 1 tablespoon plus 1 teaspoon avocado oil
- 1 2 pound cauliflower, cut into bite-sized florets
- 2 tablespoons minced fresh ginger
- 4 garlic cloves minced fine
- 4 scallions thinly sliced and greens and whites divided
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- ½ teaspoon cumin
- ⅛ teaspoon cayenne optional
- Pinch paprika
- 3 carrots finely diced
- 1 14.5 ounce can coconut milk
- 3 cups vegetable or chicken broth
- ½ cup pine nuts
- 1 tablespoon lime juice
- Small handful of cilantro leaves thinly sliced
Instructions
- Heat 1 tablespoon oil in a dutch oven over medium-high heat. Add cauliflower and cook until beginning to turn golden in spots, about 4 minutes.
- Lower the heat to medium and add a splash more oil if the pan is dry. Add ginger, garlic and scallions and cook for 30 seconds. Add in turmeric, salt, cumin, cayenne, paprika and toast for 30 seconds until very fragrant.
- Add in carrots, coconut milk, and broth and bring to a boil, scraping up any browned bits on the bottom of the pot. Lower the heat to medium low, and simmer for 6-8 minutes, until veggies are just tender.
- Meanwhile, toast pine nuts: Heat a heavy bottom skillet with ½ teaspoon oil. Add pine nuts and toast until golden all over, but not burnt, about 3-4 minutes. Remove from skillet.
- Stir lime juice into soup, and season to taste, adding more lime or salt as needed.
- Divide soup into four bowls, and top with remaining green scallions, toasted pine nuts, and cilantro.
Notes
Want to puree the soup? Go for it!
Want to bulk it up? Add in drained and rinsed beans or shredded chicken or thin rice noodles!
Can't find fresh ginger? You can use dried ginger (use 1/2 teaspoon) but it's really awesome with fresh, so if you can find it, use that.
Nutrition
Serving: 1/4 recipe | Calories: 352kcal | Carbohydrates: 35g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 1100mg | Fiber: 9g | Sugar: 16g