My post yesterday was all about the nutritional properties of cauliflower. I also mentioned that I would post 3 or more delicious cauliflower recipe this week. So, here is recipe #1, it’s creamy and OHHH so yummy! It was really cold outside the day I made this soup which seemed to make it taste even better, soup always taste better on cold days, right? I ate the soup for leftover the next day and I found that it tasted even better the following day. This recipe does not take much of your time or effort to make, so give it a try this week.
Creamy Curried Cauliflower Soup
- 1/4 cup raw pumpkin or sunflower seeds
- 3 1/2 cups unsweetened plain almond milk
- 2 tablespoons olive oil
- 1 1/2 tablespoons of chili powder
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cumin
- 4 teaspoons mild curry powder, more to taste
- 1 cup chopped yellow onion
- 3 cloves garlic, chopped
- 5 -6 cups cauliflower florets (about 1 pound. You can use more cauliflower if you want the soup to have a thicker consistency)
- Pre-heat the oven to 350 degrees.
- In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon of curry.
- Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted. About 6 to 8 minutes; set aside.
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
- Add cauliflower, almond milk and the rest of the spices. Cover and simmer until cauliflower is very tender, about 30-40 minutes.
- Working in batches, carefully purée in a blender until smooth.
- Transfer to bowls, top with seeds and serve.