© Tina Rupp
Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 6

Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that’s delicious with the warm curry spices and sweet roasted cauliflower.   More Healthy Soup Recipes  

How to Make It

Step 1    

Preheat the oven to 400°. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.

Step 2    

Meanwhile, in a small skillet, combine the cumin, coriander and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice and cayenne and pulse until finely ground.

Step 3    

In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.

Step 4    

Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.

Step 5    

Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeño and lime wedges at the table.

Chef's Notes

One Serving: 171 cal, 9 gm fat, 4.2 gm sat fat, 19 gm carb, 5 gm fiber, 5 gm protein.

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