Curry Cauliflower Soup

There’s nothing more satisfying to me than making a recipe that not only tastes good but is also good for you.

 I know, there’s nothing wrong with indulging, but why should we have to choose between eating something that’s good for the soul or good for the body? They should be one in the same.

Of course that doesn’t always work that way, just think about queso or chocolate cake. I could argue that one has dairy and the other has flour and dairy and psh it’s totally necessary but I’m not sure my doctor or dentist would agree.

I’m sure they would love this recipe however. For a cream free, butter free, vegetable filled soup, this is one of the best. In fact I think it’s one of my new favorite soups I’ve made all year!

It’s rich and hearty and full of flavor. There’s nothing better than coming home to a warm bowl of this.


Curried Cauliflower Soup

(Recipe by Sarah Eats Austin)
1 tbls olive oil
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, the florets
1 sweet potato. diced
1-2 tbls coconut curry powder
32 oz vegetable stock, or water
salt and pepper to taste
green onion for garnish
Saute onions in the olive oil in a medium soup pot until translucent. Add in garlic and saute another minute. Next add cauliflower, sweet potato, curry powder and salt and pepper. Let cook for about 10 minutes before adding in the stock or water, just enough to cover everything.
Simmer until vegetables are tender enough to puree. Then using either an immersion blender or regular blend, puree the soup until desired consistency.
Taste and adjust seasonings as necessary.

2 thoughts on “Curry Cauliflower Soup

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