Curried Cauliflower Soup – a spicy and oh-so-satisfying plant-based meal! (Vegan, Dairy-Free, Gluten-Free)

This post is sponsored by Califia Farms, but the opinions are my own.

Meatless Monday just started looking a lot more interesting….

I love a good curry (one of my favorites is here) and love incorporating more plant-base meals into our weekly menu plan!  I know sometimes plant-based can get a bad rap with people thinking that it means boring food – well this soup is anything but boring!  It packs a nice little spicy punch (not too much – just enough) and it is just full of so many amazing ingredients.  You guys are going to love it!

How to make this Whole30 Curried Cauliflower Soup:

So the only two ingredients that are not Whole30 compliant are the siracha and the garlic chili sauce … feel free to switch out these for just some Frank’s Red Hot!  (see Notes to recipe, below!)

How to freeze this Curried Cauliflower Soup:

This will freeze really well, but I would recommend not adding the cauliflower before you freeze it.  Make it per the recipe, but omit the cauliflower. When you de-thaw, bring to a simmer and then add fresh cauliflower for a couple of minutes to cook

Recipes similar to this:

Ultimate Shrimp and Curry Green Curry

Vegan Sweet Green Curried Noodles

Curried Grass-Fed Meatballs + Cauliflower Rice

Simple Buffalo Cauliflower Lettuce Wraps

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Love,

E

How to Make Curried Cauliflower Soup:

Curried Cauliflower Soup (Dairy-Free + Vegan)

• Author: Erin
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Category: Soup
• Method: Stove Top
• Cuisine: Thai

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Description

Curried Cauliflower Soup – a spicy and oh-so-satisfying plant-based meal! (Vegan, Dairy-Free, Whole30 and Paleo-Friendly)

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Scale 1x2x3x

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• salt and pepper
• 2 yams, peeled and cut into 1/4 inch cubes
• 2 celery, sliced
• 4 medium carrots, sliced
• 1 cups red onion, diced
• 1/2 –1/3 cauliflower cut into florets
• 1 pint mushrooms, sliced
• 1 Teaspoon turmeric
• 1 Tablespoon garlic chili sauce
• 1 Tablespoon siracha
• 1 Teaspoon fresh ginger
• 4 Tablespoons Thai Kitchen green curry paste
• 4 cups vegetable broth
• 2 cups Califia Farms Go Coconut milk
• 2–3 Tablespoons fresh lime juice.
• Cilantro for garnish

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Instructions

1. In large stock pot or dutch oven add olive oil and bring to medium-high heat.
2. Add garlic and sauté until fragrant, approximately 2 minutes.
3. Add onion and celery and sauté for 2-3 minutes.
4. Add sweet potato and carrots, cook for 5-7 minutes.
5. Add curry paste, garlic chili sauce, siracha, fresh ginger, and turmeric.
6. Mix to fully coat ingredients.
7. Add coconut milk and vegetable broth.
8. Stir to combine and bring to simmer.
9. Add mushrooms, cauliflower and lime juice.
10. Stir and let simmer 5-7 minutes or until mushrooms have cooked down and cauliflower is cooked, but still quite firm.
11. Taste and add additional salt, as needed.
12. Serve and garnish with plenty of cilantro.

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Notes

• be careful not to over-cook the cauliflower! It doesn’t take very long to cook –  no one likes mushy cauliflower!
• adapted from Fit Foodie Finds Golden Curried Chicken Soup

Keywords: sweet potato, cauliflower, red onion, curry, soup, stew, mushrooms

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