THE EASIEST CURRY CAULIFLOWER SOUP

THE EASIEST CURRY CAULIFLOWER SOUP

This soup is perfect to make ahead for a working lunch or a clean and easy dinner. Serves 4.

INGREDIENTS:

1 head of cauliflower, chopped into florets
1 white onion, chopped
2 Tbsp avocado oil
2 cloves of garlic, chopped
1 Tbsp curry powder

½ tsp JF Curry Salt
4 cups vegetable stock
1 container plain plant-based yogurt (I like Culina)

½ lemon, juiced

TOPPINGS:

Red onion, chopped fine
Peas
Plain plant-based yogurt (I like Culina)

PROCESS:

In a large soup pot, sauté the cauliflower and onion in the avocado oil. Use medium to high heat as you want the cauliflower to get browned. Let it sauté for about 10 minutes. Add in the garlic and sauté for 2 minutes. Add in 1 Tbsp curry powder and the JF Curry Salt. Pour in the vegetable stock and bring it to a boil. Let it simmer for 20 minutes. Stir in the  yogurt and let cook for 2 more minutes. Using an immersion blender, blend the soup to your desired thickness. I like to leave some cauliflower pieces whole in mine. Taste the soup and season with additional JF Curry Salt and fresh cracked black pepper. Garnish with chopped red onion, peas, and a dollop of plain yogurt.
 
Recipe adapted from Olive Magazine.