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 :)

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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 :)

Ingredients

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!

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

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

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

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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.

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Simmer for a few minutes while you prepare the cauliflower.

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Mix the cauliflower in with all of the spice.

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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.

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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.

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

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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.

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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.

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

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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!

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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.

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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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