It was a rainy day today and I was craving cauliflower soup. When I think of cauliflower soup, I think of comfort and warmth. This soup is full of rich Indian spices without the heat. You could easily add cayenne or chili powder to make it spicy. I usually love spicy foods, but this was one dish that I didn’t miss it in.
Start by adding the cumin seeds, onions and tomatoes in a stock pot and cook until it is tender.
After, add the cauliflower, stock and spices and cook fully. Once it’s done, puree it all and add coconut milk.
I made kale chips to dip in the soup and it was an amazing combo. Kale chips are so easy to make and they go with everything.
Tumeric Cauliflower Soup
- 2 Onions
- 2 Tblsp Extra Virgin Olive Oil
- 2 tsp Cumin Seeds
- 4 Tomatoes
- 3 Cloves Garlic
- 2 tsp Grated Ginger
- 2 Heads of Cauliflower
- 2 Cups Vegetable Stock
- 1 Tblsp Tumeric
- 2 Tblsp Ground Corriander
- 2 Tblsp Ground Cumin
- 1/8 tsp Salt
- Pinch of White Pepper
- 1 Can of Coconut Milk
- 3 Large Kale Leaves
- 1 tsp Coconut Oil
- Pinch Salt
Heat the olive oil in a large stock pot. Add the cumin seeds and cook for 1 minute.
Add onions, garlic, ginger and tomatoes. Cook until the onions are translucent.
Chop up the cauliflower and add it along with the vegetable stock to the stock pot and stir.
Add the ground cumin, corriander, tumeric, white pepper and salt.
Cook until everything is tender. Remove from heat and puree with an immersion blender. Return to the burner and slowly add the coconut milk stirring constantly. Serve with kale chips.
To make the kale chips, preheat the oven to 350F/176C. Cut the kale leaves into small sections and place on a baking sheet. Brush with coconut oil and sprinkle with salt. Bake 10 minutes.