Updated: Apr 30
Happy Saturday! What's cooking?
For Saturday lunch, i've stirred up a quick, delicious and nutritious pot of soup!
This Curried Cauliflower Soup is bursting with deep and earthy flavours from the curry, added with the delicate taste of cauliflower, then combined with crunchy carrots and patchoi, and sweet plantain. This soup is sure to make your heart smile!
Go ahead and grab a spoon!
See below for this easy-to-make soup recipe with a step-by-step video included.
Yield 3-4 Servings
2 Cups Cauliflower Florets
1 Plantain medium ripe & large diced
1 Carrot medium sized & sliced
3 Pimentos small diced
1 Onion small diced
1/3 Cup Celery small diced
2 Tbl Chandon Beni (or sub for cilantro or culantro)
1 1/2 Cup Patchoi roughly chopped (or sub for spinach or bak choy)
2 Garlic Cloves chopped
1 Tbl Curry Powder
1 tsp Paprika
1 Tbl Coconut Oil
1 1/2 Cups Water
1 1/2 Cups Coconut Milk
1 1/2 tsp Salt (adjust to taste)
Add the coconut oil to a heated pan on medium heat.
Then toss in the onions and garlic stir and saute for a few seconds.
Now stir in the pimentos, celery, curry powder, paprika and salt and saute for a minute.
Add the carrots, cauliflower and patchoi, stir to combine all the ingredients.
Pour in the water, cover and simmer on medium low heat for 5 minutes.
Then remove the cover, add the plantain, stir, cover again and simmer for another 5 minutes.
Remove from heat and serve.