Soup and a hearty salad – this has been my dinner formula for the past weeks. Normally I’m not much of a soup person but the slowly-appearing cold weather is clearly influencing my cooking.
And the thing is Soup Season has started (thrilled when I found out this “season” even exists!) so I thought it was about time I brought back my less-than-5-ingredients soup recipes, like this Spinach Coconut Ginger one I posted not too long ago.
Today I’m sharing a creamier variation, cauliflower-based and guess what? This one only takes 4 ingredients to make – It doesn’t take much to treat yourself to one of the most comforting soups ever ~~
Curried Cauliflower Soup (Vegan)
Ingredients (makes 4-5 portions):
290g fresh cauliflower
700ml vegetable broth
150ml (canned) coconut milk
1 tablespoon (thai) yellow curry paste
1. Cut the cauliflower into small chunks and put them in a soup pot. Pour in the vegetable broth and bring to a boil at medium heat.
2. Regularly pinch the cauliflower with a fork until it feels soft; then add the coconut milk and curry paste making sure it dissolves.
3. Mix everything with the help of a hand mixer until you get a creamy texture. The curry paste gave this soup enough flavor so I didn’t really need to add any extra spices. Feel free to try a bit and add some salt, pepper or other spices to taste.