My 229th recipe, “Spiced Creamy Cauliflower Soup with Coconut Milk”, a creamy, healthy and flavorful homemade soup. It has been a hectic couple of weeks preparing for Diwali and finally the D-day is over now with lots of fun and celebration. I got a chance now to put down my feet for a while until it is the turn for the next celebration. Usually, I do not do much for Thanksgiving except for the crazy shopping on Black Friday. From a cooking perspective, the only activity for me would be to enjoy cooking with some of the best seasonal ingredients and everything which screams thanksgiving. But I believe that can wait for a few more days. I have been gorging upon all the snacks and sweets I prepared for Diwali during the last couple of days. I wanted to first give my tummy a little break before getting into the holiday season. And with the weather cooling off considerably, a bowl of warm home made soup was the way to go.
Instead of making my usual soups, I wanted to make a soup with a slight kick which is perfect for the coming winter months as well. So it was the turn of my favorite veggie, cauliflower, to be turned into a creamy and healthy soup. Addition of coconut in Indian dishes complements nicely with spicy veggies. So, I chose to use coconut milk instead of regular dairy milk or cream to cool off your palette in this creamy cauliflower soup. This soup is very easy to make, creamy, flavorful, filling and the spice add just the right amount of zing needed to combat this cool weather 🙂
- Olive Oil - 1 Tbsp
- Green Onion (Spring Onion) - 10 (chopped)
- Garlic - 4 (roughly chopped)
- Cauliflower - 1 medium (wash and chop florets)
- Cumin Powder - 1/4 tsp
- Red Chili powder - 1/4 tsp (adjust per taste)
- Coriander powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Salt - 3/4 tsp (adjust per taste)
- Water - 2 Cups
- Coconut Milk - 1/4 Cup
- First heat the oil in a large pan. Reserve some of the green portion of the spring onion for garnish and add the remaining to the pan. Throw in the garlic as well and saute until the garlic just starts to change color. Add in the cauliflower florets and give a quick mix.
- Now add all the powders (turmeric, red chilli, coriander, cumin) and salt. Add about 2 Cups of water and stir well. Cook covered in medium-low flame until the cauliflower florets are cooked fully for about 30 - 40 mins.
- Turn off the flame and let the cauliflower cool down to room temperature. Once the cauliflower is cool enough, transfer it to a blender/mixie and blend until you get a smooth puree.
- Transfer the cauliflower puree back to the pan along with the coconut milk. Give a quick taste and add salt if needed. Heat the pan in medium flame until the mixture is warm. Turn off the flame immediately.
- Serve hot, optionally with a garnish of spring onion.
- - Adjust the quantity of spices and salt based on the size of your cauliflower.
- - Since this is a soup, the flavor of the spices should be subtle and not overpowering. Adjust based on your taste preference.
- - I used freshly made coconut milk which was not too thick or thin. In case of using coconut milk from the can, adjust the quantity based on the thickness of the coconut milk.
- - For added flavor, you can choose to use Vegetable broth instead of water.
- - Adjust the quantity of liquid based on your desired thickness for soup.