A simple, pure and tasty recipe: this vegan 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 is 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.
Cauliflower is high in vitamin C, K and B-complex and minerals such as calcium, boron, molybdenum and tryptophan. It also contains high quality protein that is easily assimilated into the body.
This vegan cauliflower coconut soup is eaten often at my house. We love it for its creamy flavor and almost always have all the 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 makes enough for 4 medium sized servings and you can eat it as a starter or as a full meal with some salad and bread.
Vegan cauliflower coconut soup
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 cover them, but not too much as it will 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 of the liquid aside for later.
You can always add more 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 and gently cook it on low heat, adding the coconut cream, salt and pepper.
Give it 10 minutes for the flavors to blend in while stirring the soup.
Turn off the heat and mix in the lemon juice.
Serve the soup with fresh chopped coriander.
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