Description
Curried Cauliflower Tomato Soup
This Curried Cauliflower Tomato Soup is perfect for warming you up from the inside out! Packed with comforting spices, creamy coconut milk, and plenty of veggies, this soup is not only vegan and gluten-free but also full of flavor. Whether you’re a fan of Indian-inspired dishes or just looking for a healthy way to add some spice to your weeknight meals, this recipe is sure to become a new favorite.
1 medium (2 lb) cauliflower head, cut into florets
1/8 tsp ground turmeric
1/4 tsp nutmeg
1 tbsp curry powder
1/2 tsp salt
3 tbsp olive oil
1 medium onion, finely minced
1 medium carrot, chopped
2 cloves garlic, sliced
3 medium potatoes, diced
2 1/2 cups cauliflower rice
5 cups vegetable broth
3/4 cup crushed tomatoes
1 tsp salt
1/4 tsp pepper
3/4 cup light coconut milk
1 cup spinach
Directions:
1. Preheat oven to 400°F. Toss cauliflower with turmeric, nutmeg, curry, salt, and oil. Bake for 20 mins and pulse to rice.
2. Heat oil in a pot, add onion, carrot, and salt. Sauté 7 mins.
3. Add garlic, potatoes, cauliflower rice, tomatoes, broth, salt, pepper. Cook 10 mins.
4. Add coconut milk, cook 5 mins. Stir in spinach.
Prep Time: 15 mins
Kcal: 331 per serving
Step-by-Step Guide
1. Roast the Cauliflower: Preheat your oven to 400°F. In a large bowl, toss the cauliflower florets with turmeric, nutmeg, curry powder, salt, and olive oil until evenly coated. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized. Let cool slightly, then pulse in a food processor until it resembles rice. Set aside.
2. Build the Soup Base: In a large pot, heat a tablespoon of oil over medium heat. Add the minced onion, chopped carrot, and a pinch of salt. Sauté for about 7 minutes until the vegetables are softened.
3. Add Core Ingredients: Stir in the sliced garlic, diced potatoes, the prepared cauliflower rice, crushed tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are fork-tender.
4. Finish the Soup: Pour in the light coconut milk and simmer for an additional 5 minutes to allow the flavors to meld. Finally, stir in the fresh spinach until just wilted. Taste and adjust seasoning if needed.
Serving Suggestions
This hearty soup is a complete meal on its own. For an enhanced experience, serve it with a swirl of extra coconut milk, a sprinkle of fresh cilantro or chopped green onions, and a squeeze of lime juice. A side of warm naan bread or crusty whole-grain bread is perfect for dipping. For added protein, top with roasted chickpeas or pan-fried tofu cubes.
How-to Summary
Roast spiced cauliflower florets and pulse into “rice.” Sauté onion and carrot to form a flavor base. Add garlic, potatoes, cauliflower rice, tomatoes, and broth, then simmer until potatoes are tender. Finish with coconut milk and fresh spinach.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely. This soup tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
What can I use instead of light coconut milk? You can use full-fat coconut milk for a richer, creamier texture. For a coconut-free version, substitute with unsweetened almond milk or cashew cream, though the flavor profile will change.
Is the cauliflower rice step necessary? While it adds a wonderful texture and roasty flavor, you can simplify by adding raw cauliflower florets directly to the pot with the potatoes. Simmer until all vegetables are tender, then blend partially with an immersion blender for thickness.
How can I make this soup spicier? Add a finely chopped fresh chili (like a serrano or jalapeño) with the onions, or include 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes with the other spices.
Can I freeze this soup? Yes, but it’s best to freeze it before adding the coconut milk and spinach. Thaw overnight in the fridge, reheat, and then stir in the coconut milk and fresh spinach just before serving.
Common Mistakes to Avoid
- Overcooking the Spinach: Add it last and stir just until wilted to retain its vibrant color and nutrients.
- Underseasoning: Spices mellow during cooking. Always taste and adjust salt, pepper, and curry powder at the end.
- Crowding the Baking Sheet: When roasting the cauliflower, ensure the florets are in a single layer. Overcrowding will steam them instead of creating caramelization.
- Boiling After Adding Coconut Milk: After adding the coconut milk, keep the soup at a gentle simmer. A rolling boil can cause it to separate or become grainy.
Conclusion
This Curried Cauliflower Tomato Soup is a testament to how simple ingredients can create deeply satisfying and complex flavors. It’s a versatile, nourishing recipe that fits various dietary needs without compromising on taste. By following this guide and avoiding common pitfalls, you can consistently create a restaurant-worthy soup that will warm and delight anyone who tries it. Enjoy the process and the delicious results!