Vegan Coconut Cauliflower Soup
Makes six servings
Here is what you will need:
I head of cauliflower
2 carrots
2 stalks of celery
2 cloves garlic
2 tsp grated fresh ginger
a box of vegetable broth
1 can coconut milk
juice and zest from one lime
one onion
1/2 tsp ground turmeric
olive oil
salt and pepper
2 tsp sriracha sauce (omit if you want)
Preheat oven to 425
grate your garlic and ginger
Cut up your cauliflower into florets. In a glass bowl combine 2 TBS olive oil, 1/4 tsp turmeric, 1/2 tsp salt and 1/2 tsp pepper . Add the florets and toss and coat well.
Line a baking sheet with foil and spread the florets to a single layer. Bake until tender, about 25 minutes.
On medium heat, heat a couple of TBS of olive oil in a pot. Chop up the onion, carrots and celery and put them in the pot.
Season with salt and add the rest of the turmeric. Slowly let them soften.
When the vegetables are about done, add in the garlic and ginger. Stir until fragrant, about a minute.
Pour in 1/2 cup of stock and add the sriracha. Stir, scraping off any brown bits on the bottom of the pot.
When the cauliflower is done, let it cool, also let your cooked veggies cool as well.
Place all the vegetables in a blender and blend until thick and smooth. You will need to loosen it a bit with the stock but don't make it too thin because you still have to add the coconut milk.
Put the blended vegetables back in the pot and stir in the coconut milk. Add more broth if needed.
Gently warm the soup back up and then add in the lime juice. Taste it and adjust the seasoning if necessary.
Ladle it into a bowl, top with a little lime zest and enjoy!