Cauliflower Soup with Coconut Milk, Mild Curry & Toasted Cashews
The cauliflower that plays in the big leagues — and wins
- Prep time: 15 minutes
- Cook time: 30 minutes
A soup that doesn't look like a soup! A starter that could be a main. Comfort food that's anything but boring.
Ingredients
-
cauliflower
-
onions
-
clove of garlic
-
ginger
-
coconut milk
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japanese curry
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turmeric
-
olive oil
-
salt and pepper
-
eggs
-
coriander
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olive oil
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salt and pepper
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eggs
-
coriander
-
sesame oil
Recipe steps
**Preparing the cauliflower**
Rinse the cauliflower. Separate it into florets, without trying to make them perfect. Peel and slice the onion. Grate or chop the garlic and ginger.
**Step 2 — The aromatic base**
Heat the oil in a large saucepan over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic, ginger, curry and turmeric. Sauté for another 2 minutes, stirring — your kitchen is starting to smell incredibly good.
**Step 3 — Everything in the pot**
Add the cauliflower florets, coconut milk and vegetable broth. Bring to a boil, then simmer over medium-low heat for 20 minutes, until the cauliflower is perfectly tender.
**Step 4 — Blending, the moment of truth**
Blend everything with an immersion blender (or in a blender, in small batches) until you get a smooth and silky soup. (Feel free to set aside a few florets for garnishing if you like). If the texture is too thick, add a little hot broth. Adjust the seasoning.
**Step 5 — The finishing touches that make all the difference**
Toast the cashews in a dry small pan for 3 to 4 minutes until golden. Serve the soup in bowls, garnished with a few cashews, cilantro leaves and a drizzle of coconut oil.
Tips and variations
- Spicier version: Swap the mild curry for Thai red curry paste for a soup with a kick.
- Protein-packed version: Add a can of red lentils (200g rinsed) at step 3 for a more complete meal, without changing anything else in the recipe.
Anti-waste tips
Cauliflower leaves are edible! Brush them, season with olive oil and salt, and roast them in the oven for 15 min at 400°F — they become crispy like chips.
The central stem is the densest part. Cut it into small cubes and add it to the soup with the florets — it cooks the same and blends right into the soup.
This soup freezes beautifully in individual portions. Perfect for a quick lunch on days when your UglyFruits basket is already empty.
