Sally's Recipe Of The Week: Vegan Coconut Cauliflower Soup

Vegan Coconut Cauliflower Soup

Serves 6

I love roasted vegetables and roasted cauliflower is among my favorites. Pair this up with some crusty bread and a nice salad and you have a delicious meat free meal.

Here's what you will need:

1 head cauliflower, cut into medium florets

3 TBS extra virgin olive oil

3/4 tsp ground turmeric

1 medium vidalia onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, chopped

1 TBS ground fresh ginger

2 cloves garlic, minced

2 tsp roasted red chili paste or hot sauce (optional)

4 cups vegetable broth

1 can full fat coconut milk (15 oz can)

juice of 1/2 lime, or a little more if you like

kosher salt and pepper

Top with what you like, chives, cilantro, parsley, reserved roasted cauliflower, etc

Here is what you need to do.

Preheat your over to 425. Line a rimmed baking sheet with parchment paper or foil. In a large bowl toss the cauliflower florets with 2 tablespoons of the olive oil, 1/2 teaspoon ground turmeric and 1/2 tsp salt and 1/2 tsp ground pepper. Roast for 20 to 25 minutes, turning the florets halfway through.

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, celery, carrots, remaining turmeric, and a little salt and pepper. Sauté, stirring occasionally, until vegetables are soft. . Add the chili paste and stir until the vegetables are evenly coated. Add in the garlic and ginger and stir for about a minute. Pour in 3/4 cup vegetable broth, scraping the bottom of the pan to loosen any brown bits of flavor. Let cook until the liquid is reduced by about half then add in the rest of the broth and the roasted cauliflower. Bring to a boil then reduce to low and simmer until the vegetables are tender.

Let the soup cook a bit then very carefully transfer to blender. You may want to work in batches. If you have an immersion blender you can blend it right in the pot.

Put the soup back to the pot, and turn the heat on low. Whisk the coconut milk and add the lime juice. Taste and season with salt and pepper. Pour into bowls and garnish with what you like. Let's Eat!

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