A simple, pure and tasty recipe – this cauliflower coconut soup leaves you feeling fulfilled without that stuffed feeling.
Soup is the ultimate healthy comfort food, it always gives me this cozy, happy feeling.
And it’s so easy to prepare. Even during the busiest times there is always some kind of simple soup recipe that doesn’t require special ingredients or pro kitchen skills. This is one of those recipes.
This cauliflower coconut soup is eaten often at my house. We love it for its creamy flavor and almost always have all these ingredients at home.
What I also like about this recipe is that you don’t have to spend a lot of time standing in the kitchen.
This recipe is good for 4 medium sized servings and can be eaten as a starter or as a meal with some salad and bread.
1 medium sized cauliflower
100 ml coconut cream
2 bay leaves
fine himalaya salt
1 tbsp lemon juice
⋅ Clean, peel and cut the potatoes and the cauliflower in small pieces.
Put them in a pan with boiling water, just enough to be covered but not too much to make the soup too runny.
⋅ Cook them with the bay leaves until they are soft, but still firm.
⋅ Blend the vegetables with a mixer or in a food processor with about a cup of the cooking liquid. Put the rest aside for later.
You can always add a bit back to the soup, but you don’t want it to be too liquid as you will also add coconut cream.
⋅ Put the mixture back in the pan on low heat and add the coconut cream, salt and pepper.
Give it 10 minutes for the flavors to blend in while stirring the soup.
⋅ Turn off the heat, mix in the lemon juice and serve the cauliflower coconut soup with fresh chopped coriander.
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