Curried Cauliflower Soup

Curried Cauliflower Soup Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 40 minutes

Ingredients

1 head cauliflower, broken into florets

4 cloves garlic, peeled

2 shallots, peeled

1 Tbsp coconut oil, melted

pinch of sea salt

½ cup coconut milk + 2 Tbsp to serve

4 cups vegetable broth

1 Tbsp curry powder

1 tsp coriander

½ tsp cinnamon

¼ tsp cardamom

½ tsp ground ginger

juice of 1 lime

freshly ground black pepper, to taste

Instructions

1Preheat the oven to 400°F.

2On a baking sheet lined with a silpat mat or parchment paper, toss the cauliflower florets, garlic and shallots with the melted coconut oil and a pinch of salt. Roast for 25 minutes.

3Transfer to a Dutch oven or stock pot, along with the vegetable broth, coconut milk and spices. Bring to a boil and simmer for 5 minutes.

4Allow the soup to cool and either use an immersion blender or pour into a blender and process until smooth.

5Stir in lime juice and season with black pepper to taste. Portion into serving bowls and drizzle with the remaining coconut milk.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.