Coconut Curry Cauliflower Soup w/ Roasted Broccoli : Fruits and Veggies Monday

Hi Friends!

As the year heads for the finish line, the weeks seem to go by faster and faster. Can y’all believe it’s Thanksgiving again already? I am confident that all of my fruits and veggies peeps are rip roaring ret to go for the big food holiday. Can you imagine a thanksgiving table shared by all of us? That would be epic!

I suppose fruits and veggies Monday is as close as it’s going to get. Thank you @lenasveganliving for having all of us this year 😉 I already took a gander at some of the other dishes this week and decided to stick with the seemingly orchestrated theme: soup! Who doesn’t love soup? Did you hear that @plantstoplanks had all of her friends over for a soup swap? Genius!!! Well, this ones for you my friend :)


Coconut Curry Cauliflower Soup w/ Roasted Broccoli

This recipe was actually a stumbler (that means I stumbled upon it). I needed something fillling yet savory, and something that was good for our gut health. Yep, I said gut health!

As the holidays are quickly approaching I am on a mission to be the healthiest version of myself possible. I think this soup was a step in the right direction :)


6-8 Cups vegetable broth
1.5 Cup coconut milk (full fat)
1 lrg. Head of cauliflower (chopped)
3-4 garlic cloves (minced)
1 onion (chopped)
1/2 leek (chopped)
2 heads of broccoli (cut off stem)
1.5 Tsp curry powder
Sea salt and pepper to taste!


This is your start-up plus coconut milk! Begin by chopping your onions and heating them until semi translucent over medium high heat.


Next, chop your leeks and add those to the pot as well.


Cook for a minute then toss in your freshly minced garlic.


Stir everything while letting the garlic roast, careful not to burn it. Add about 1/4-1/2 Cup of vegetable broth, just enough to wet the bottom of your pot, and in goes the curry, salt and pepper.


Simmer for a few minutes while you prepare the cauliflower.


Mix the cauliflower in with all of the spice.


Add your vegetable broth and stir well. Bring the soup to a boil then simmer with the lid on for 10-12 minutes or until the cauliflower is fork tender.


Preheat your oven to 400F and line a baking sheet with foil. Toss the broccoli florets in a little olive oil, and a pinch of salt/pepper.


Roast those bad boys for 8-10 minutes careful not to over cook. You want a crunchy floret.


Pull them out of the oven and let them cool off to the side. Check your cauliflower with a fork and if they are tender enough let’s get to blending.


I waited 10 minutes with the soup off of the heat before adding it to my blender. You can do with that information what you will.

Add one spoon full at a time and blend until smooth.


I poured the blended soup in a big bowl while I worked my way through the pot (no, not the funny stuff) 🤷🏼‍♀️


Add all of the perfectly puréed(that’s all of the P’s I can think of @sivehead) soup back to your pot along with the coconut milk. Bring to a low simmer!


After 10 minutes in goes your broccoli and simmer for another 10.

Serve with freshly chopped leeks and a pinch of green onion. Our soup came with a mixed kale and romaine salad, tossed with walnuts in an Italian tahini homemade dressing, topped with sliced radish.


Bon appetit !

Thank you for stopping by my humble kitchen today and as always I am ready to drool while looking over everyone’s recipes 🤤.

Happy Monday & Pura Vida ✌️

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