Easy Indian Cauliflower Soup (Coconut Milk & Indian Spices)
This Indian cauliflower soup recipe is wonderfully creamy and indulgent and guess what? It doesn't even need any heavy cream! This Indian spiced creamy soup is an easy, ideal meal to cozy up with.
Servings: 4 servings
Calories: 183kcal
Equipment
- 1 Pot
- 1 blender or immersion blender
Ingredients
- 1 medium head of cauliflower florets cut and wasted, 770g about 7 cups
- 1 tbsp crushed ginger 12g
- 3-4 garlic cloves large, 17g
- ½ cup onions chopped, 55g or small onion
- 2 tsp salt
- ¾ tsp black pepper
- ¼ tsp turmeric
- 1½ tbsp olive oil
- ½ tsp cumin seeds
- 1½ tsp cumin coriander powder
- 1 cup coconut milk
- 4 cups vegetable stock
Instructions
- Heat oil in a pan on medium-high heat. Add cumin seeds and let sizzle about 30 seconds. You want to infuse a bit of the flavor from the cumin into the oil here.
- Next, add red onions, ginger, and garlic cloves to the pan. Let it saute for 3-4 minutes. Mix intermittently, keeping an eye to prevent ingredients from burning.
- Add cauliflower florets to the pan.
- Add salt, black pepper, turmeric powder, and cumin coriander powder to the pan.
- Add vegetable stock and coconut milk to the pan. Let simmer about 10-12 minutes or until cauliflower florets are fork tender and cooked.
- Use an immersion blend to blend or transfer to a blender to blend the mixture into soup. Taste and adjust for your salt preference.
- Optionally, top with coconut milk and red chili flakes before serving warm.
Nutrition
Calories: 183kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2112mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg