Imagine a velvety, dreamy soup that transforms the humble cauliflower into a gourmet experience that will make your taste buds dance with delight! This coconut cream of cauliflower soup is not just another recipe - it's a culinary journey that blends creamy textures, rich flavors, and nutritious ingredients into one irresistible dish. Whether you're a health-conscious foodie or simply craving a comforting meal that feels like a warm hug, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 1 head cauliflower, chopped
- 4 cups vegetable broth
- 1 can coconut cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: coconut oil, chopped onion, chopped cauliflower, vegetable broth, coconut cream, salt, pepper, and fresh parsley for garnish.
- In a large pot, heat 1 tablespoon of coconut oil over medium heat until it melts and shimmers.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the chopped cauliflower to the pot and stir well to combine with the onion. Cook for an additional 5 minutes, allowing the cauliflower to soften slightly.
- Pour in 4 cups of vegetable broth, ensuring that the cauliflower is fully submerged. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes, or until the cauliflower is tender when pierced with a fork.
- After the cauliflower is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth.
- Return the pureed soup to the pot over low heat. Stir in 1 can of coconut cream and mix well until fully incorporated. Season with salt and pepper to taste.
- Allow the soup to warm through for an additional 5 minutes, stirring occasionally.
- Once heated, ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Tips
- Choose a fresh, firm cauliflower for the best texture and flavor. Look for white, compact heads without brown spots.
- Use a high-quality coconut cream for maximum richness. Full-fat versions provide the most luxurious consistency.
- For extra depth of flavor, consider roasting the cauliflower before adding it to the soup. This will bring out a nutty, caramelized taste.
- If you don't have an immersion blender, a standard blender works well - just blend in small batches and be careful with hot liquids.
- For a protein boost, consider adding cooked shredded chicken or tofu to the soup.
- Fresh herbs like parsley are crucial for garnish. They add a bright, fresh contrast to the creamy soup.
- This soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 4g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
