I made a creamy spiced vegan cauliflower soup, yes at first I was a little hesitant I mean who makes cauliflower into a soup but my word, it turned out amazingly delicious.
2 tbsp olive or coconut oil
1 1/2 onions, diced
1 bay leaf
1 1/2 tsp ground cumin
salt to taste
1 tsp ground turmeric
1 tsp ground coriander
⅛ tsp ground cardamom
1 tsp Garam Masala
ground black pepper
1 tsp hot chilli powder
2 tsp of crushed red pepper flakes
4 garlic cloves, minced
3 cups vegetable broth
1 large head of cauliflower, evenly roughly chopped bite size
1 cup canned, full-fat coconut milk
1 tbsp apple cider vinegar
Dash of fresh dill
Cup of baby spinach
2 slit green chilli
In a large soup pot, heat the oil over medium-low. Sauté the onions and the pepper flakes, stirring occasionally, until the onions become translucent; about 7-10 minutes. Then, add the Chilli, garlic, bay leaf and sauté another few minutes. Add all your spices frying for less than a minute.
Add the broth and cauliflower and bring to a boil over high heat.
Reduce to a simmer and allow cooking for about 20 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender (or use hand blender in pot). Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil. Season with more pepper or Chilli powder if you want it spicy.
Remove from heat and serve hot and topped with fresh dill and spinach.