Thai Coconut Cauliflower Soup
This curried Thai cauliflower soup is made in one pot and requires only 30 minutes from start to finish. Creamy and spicy, it's packed with flavor!
Servings: 4 people
Calories: 303kcal
Equipment
- Green Curry Paste
- Hand Blender
- Dutch Oven
Ingredients
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 1 1-inch piece ginger , minced
- 1 tablespoon Thai green curry paste
- 1 teaspoon ground cumin
- 1 large head cauliflower , cut into florets
- 4 cups vegetable broth (depending on the cauliflower size)
- 1 15 oz. can full-fat coconut milk
- 1 teaspoon coconut oil
- salt , to taste
- lime , juiced
- chopped cilantro , for serving
- chopped peanuts , for serving
Instructions
- Heat the coconut oil in a large pot. Add the onion, garlic, and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more.
- Add the cauliflower florets and pour in the broth. The cauliflower should not be fully submerged. Cook 10 minutes.
- Add the coconut milk and cook 5-10 minutes more. Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
- Season with salt to taste, if needed. At this moment you can also stir in more curry paste, if desired. Finally, add the lime juice and stir well.
- Serve garnished with chopped peanuts and chopped cilantro.
Video
Nutrition
Calories: 303kcal | Carbohydrates: 21g | Protein: 6.8g | Fat: 24.6g | Sodium: 629.4mg | Sugar: 7.4g