Curried Cauliflower Soup with Salad
Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes
Makes 4 servings
- 1 small head cauliflower, (about 1 lb.) chopped
- 1 tablespoon coconut oil, refined or virgin
- 1 cup diced onion 1 garlic clove, minced
- 1” piece ginger, peeled and minced (about 1 tablespoon)
- ¼ teaspoon cayenne pepper, or to taste
- 1 to 2 teaspoons garam masala, or to taste (substitute any curry powder you like, if desired)
- 1 teaspoon fine sea salt
- 1 cup crushed tomatoes*
- 1 13.5-oz. can coconut milk
- Water, to adjust consistency
- Juice of a lime, plus more to taste
- 2 tablespoons chopped cilantro, optional
- For the salad:
- 3 cups mixed greens
- 2 scallions, thinly sliced
- 1 cup chopped cucumber
- 2 tablespoons Orange Basil Vinaigrette (If you did not make this on Prep Day, see the Other tab for the recipe.)
- Place the chopped cauliflower in a food processor and pulse until about the size of grains of rice. If you don’t have a food processor, chop by hand as finely as you are able. Set aside.
- Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 4 minutes.
- Add the garlic, ginger, cayenne, and 1 teaspoon garam masala and cook, stirring, for 1 minute.
- Add the cauliflower and cook, stirring often, for 5 minutes, or until the cauliflower begins to soften.
- Add the salt, tomatoes, and coconut milk and stir. Raise the heat to medium-high and bring to a low boil. Reduce the heat to medium-low and simmer the soup for 10 minutes.
- While the soup simmers, toss the mixed greens, scallions, and cucumber together in a large bowl. Add the vinaigrette and gently toss to combine.
- Using an immersion blender, blend the soup until completely smooth. (You can also transfer the soup to a regular blender; you’ll need to blend in batches and transfer the pureed soup back to the pot.) Add water to adjust the consistency, as desired. Taste and add additional cayenne pepper and/or garam masala, as desired. (The soup may taste a little flat right now, but the lime juice added at the end will perk it up.) Simmer 5 minutes. Remove from the heat.
- Stir in the juice of a lime and the cilantro, if using. Taste and adjust lime juice, if desired.
- Serve ¼ of the soup (about 1 ½ cups) per person for dinner, along with 2 cups each of the salad.
- Package the remaining soup in an airtight, freezer-safe container. Freeze for future use. To reheat, thaw overnight in the refrigerator and heat on medium-low in a saucepan. The soup may separate once thawed, but reheating slowly and whisking gently while heating will bring it back together.
*If you didn’t save this from Day 2, you can freeze the remainder of the can for future use. Just make sure to take the tomatoes out of the can they came in, as they do not retain their quality when stored in an opened can.