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
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How to Make Curried Cauliflower Soup:Print
Curried Cauliflower Soup – a spicy and oh-so-satisfying plant-based meal! (Vegan, Dairy-Free, Whole30 and Paleo-Friendly)
- 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
- In large stock pot or dutch oven add olive oil and bring to medium-high heat.
- Add garlic and sauté until fragrant, approximately 2 minutes.
- Add onion and celery and sauté for 2-3 minutes.
- Add sweet potato and carrots, cook for 5-7 minutes.
- Add curry paste, garlic chili sauce, siracha, fresh ginger, and turmeric.
- Mix to fully coat ingredients.
- Add coconut milk and vegetable broth.
- Stir to combine and bring to simmer.
- Add mushrooms, cauliflower and lime juice.
- Stir and let simmer 5-7 minutes or until mushrooms have cooked down and cauliflower is cooked, but still quite firm.
- Taste and add additional salt, as needed.
- Serve and garnish with plenty of cilantro.
- 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