Cauliflower is given a spark of Thai flavor in this delicious Spicy Thai Cauliflower Soup recipe. Coconut milk and puréed cauliflower make a smooth and creamy combination.
1 large head cauliflower, cut into florets
1 large yellow onion, diced
4 garlic cloves, quartered
2 Tbsp coconut oil, melted
Black pepper to taste
1/4 cup red Thai curry paste
32 oz vegetable broth (gluten free if needed)
2 Tbsp lemon zest
1/4 tsp salt
1 1/2 cups coconut milk
Hot sauce, for garnish
2 scallions, chopped and reserve some for garnish
- Preheat oven to 400°.
- In a bowl, toss the cauliflower florets, onion and garlic with the coconut oil. Transfer to a rimmed baking pan. Season with black pepper. Bake for 25 minutes, or until just browned. Let cool.
- In a blender, combine the cauliflower and onion, red curry paste, vegetable broth, lemon zest and salt. Blend until very smooth.
- Transfer the cauliflower mixture to a saucepan. Place the saucepan over medium heat. Stir in the coconut milk (discard the water). Bring to a simmer, reduce the heat to low and cook for 10 to 15 minutes.
- Serve hot with a drizzle of hot sauce and a sprinkle of scallions.
Serving size: 3/4 cup
Per Serving: Calories: 60, Fat: 3g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 425mg, Carbohydrates: 7g, Fiber: 1g, Protein: 1g
Copyright 2016-2020 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD