Easy and Delicious Cauliflower and Coconut Milk Soup
This recipecombines the earthy flavors of cauliflower with the rich creaminess of coconutmilk, resulting in a dish that is comforting, satisfying and nutritious.
Ingredients
- 1 cauliflower chopped
- 1 can coconut milk
- 1 large onion diced
- 2 clove garlic minced
- 400 ml vegetable broth or water
- salt and pepper to taste
- almonds flakes tosted
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the cauliflower, and cook for a few minutes until the cauliflower starts to soften.
- Pour in the vegetable broth and coconut milk and bring the mixture to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the cauliflower is tender.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
- Serve hot, garnished with toasted almonds flakes.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- Adjust the consistency by adding more broth or coconut milk as needed.
- Experiment with different spices like curry powder, turmeric or cumin for added depth of flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.