Creamy, Turmeric Spiced Cauliflower Kale Soup
Author -Yields: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large white or yellow onion, chopped
- 3 carrots, peeled and chopped
- 4 cloves garlic, minced
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground coriander
- 3/4 teaspoon Kosher salt (more to to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 medium large head cauliflower, cored and cut into florets and pieces (about 1 1/2 lbs after preparation)
- 4 cups low sodium vegetable broth
- 1 cup all-purpose cashew cream (substitute full-fat, canned coconut milk)
- 1 medium bunch curly kale, stemmed and chopped
- 1 1/2 tablespoons freshly squeezed lime juice
- Pita, naan, rice, quinoa, or any other grain accompaniment, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and carrots. Sauté the vegetables for 5-7 minutes, stirring occasionally, or until the onion is clear and soft and the carrots are becoming tender. Add the garlic, turmeric, coriander, salt, and pepper. Sauté for one more minute, stirring constantly.
- Add the cauliflower and broth. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, or until the cauliflower is completely tender.
- Puree half of the soup in a standing blender or with an immersion blender, for texture that's creamy but still textured. You can also blend all of the soup, so that the whole mixture is creamy. Once you've blended the soup partially or entirely, return it to the pot and stir in the cashew cream. Bring the soup back to a simmer, then add the kale in handfuls. Cover the soup and simmer for 8-10 more minutes, or until the kale is tender.
- If the soup is too thick for your liking, add some extra water or cashew cream to loosen it up. Stir in the lime juice. Taste the soup and add extra salt, pepper, and lime as needed. Serve with pita, naan, rice, or any desired accompaniment. Soup can be stored in an airtight container in the fridge for up to five days or frozen for up to 2 months.