It is all about soups this week at Aninas Recipes HQ, check out this cool recipe roundup I did a while ago – Soups for Supper. This Cauliflower and Curry Creme Soup recipe definitely made the list of my all-time-delicious-yummy-to-eat-recipes (catch my drift?) and this humble vegetable becomes the hero in this dish.
The cauliflower kind of stumbled onto the most popular “carb replacement” list, as the internet went gaga over cauli -rice, cauli-mash, cauli-wraps and cauli-pizza base recipes. Well done dear veggie.
Nutritious plant-based soup
Cauliflower and Curry Creme Soup with Parmesan Crisps yields a delicious comforting meal. It consists of roasted cauliflower florets, blended with coconut milk, sauteed onion, garlic, celery, and seasoning. Served with a tangy and spicy curry crème sauce for the swirl effect! I made the soup completely plant-based and is great to make a little extra batch for the freezer. Oh and don’t forget the very cheesy Parmesan Crisps, to add a little extra treat, if you do enjoy a little dairy now and then.
It is the ideal meal to have when you follow a low carb, high-fat diet. Even if you just want to eat more plants – this is simply the best meal to have anyway. Serve with crispy crusted sourdough bread, and you will have your guests licking out their plates soon enough. Enjoy!
Print Recipe Cauliflower and Curry Creme Soup with Parmesan Crisps
It consists of roasted cauliflower florets, blended with coconut milk, sauteed onion, garlic, celery and seasoning, and served with a tangy and spicy curry crème.
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Heat the oven to 190 degrees Celsius.
First off, arrange the cauliflower florets in an oven safe dish, drizzle with olive oil, season and roast for 15 minutes, until tender.
In a saucepan, add the coconut oil and saute the onion, garlic, and celery until soft, add the coconut milk and simmer for 5 minutes.
Transfer the roasted cauliflower and coconut milk mix to a food processor and blend until smooth.
I also put my soup through a sieve, and the result was a silky smooth and rich soup.
Next, heat the rest of the coconut oil in a clean saucepan and add the curry spice.
Allow to heat so that the aroma can be released
Take off the heat, cool for a few minutes and then add two tablespoons of coconut cream, mixing the spices through. Set aside.
For the parmesan crisps, add heaps full of grated parmesan on baking paper, spreading it out evenly to create a round disk of grated cheese.
Set the oven to grill, and watching it carefully, place the baking tray in the oven until the cheese melts, bubbles and turns golden.
Remove from heat, cool and carefully remove the crisps from paper.
To serve, pour your soup into soup bowls, with a spoonful of curry crème, and parmesan crisps on the side. Season to taste.