1Optional: Add ½ cup cauliflower florets and 1 teaspoon of oil to a large fry pan over medium heat. Sauté the cauliflower for 5-10 minutes or until golden brown and tender. Remove and set aside.
2To caramelise the onions for the topping, add the onion and oil to the large fry pan over high heat. Sauté for 5 minutes or until the onion is slightly soft. Add the coconut sugar and reduce the heat to medium. Cover and allow it to cook slowly for another 5 minutes or until soft. Set aside.
3Add the remaining oil and garlic to a large pot over high heat. Sauté the garlic for 3 minutes or until fragrant. Add the curry powder and remaining cauliflower and sauté for 5 minutes until the cauliflower starts to soften at the edges. Add the vegetable stock and salt then reduce the heat to medium. Simmer for 15 minutes or until the cauliflower is tender.
4Pour the pot's contents into a high-powered blender. Blend until everything is as smooth as possible. Season with pepper.
5Divide the soup into 4 bowls. Drizzle with coconut yoghurt or cream and top with the sautéed cauliflower and caramelised onions. Serve as is or with crusty bread.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.