This is a homey and comforting soup for chilly nights. It’s almost entirely vegetable based too, so it’s quite virtuous as well! This recipe was vaguely inspired by the cauliflower soup recipe found in Supernatural Everyday and by one found in Appetite for Reduction (which both rely on a pesto flavor). But quite honestly, everything I cook is inspired by Heidi and Isa anyway, so I should just give those ladies credit for everything I cook!
Anyway, this soup is great. I’ve eaten it with brown rice, lentils, and greens, alongside a grilled goat-cheese sandwich, and just today with some udon noodles, kale, and tempeh bacon. Because the flavor is really simple, you can use it in a variety of meals. Or just slurp it alone, because the potato makes it really filling. Overall, a delicious, easy little soup.
Curried Cauliflower Soup
2 Tablespoons unsalted butter (or earth balance)
1½ cups chopped yellow onion
2 cups peeled and cubed potato (about 1 large)
2 cloves garlic, chopped
3-4 cups low-sodium vegetable broth
4 cups chopped cauliflower (half a head)
2 Tablespoons honey (or agave)
2 Tablespoons tahini
2 Tablespoon Coconut Aminos (optional)
1 Tablespoon curry powder (more to taste)
pinch smoked sea salt (optional)
- In a large skillet heat butter over medium heat. Add onions and garlic and cook until onions become translucent.
- Add potato and cauliflower and sauté for five minutes to brown slightly.
- Reduce heat to low and add 2 cups of broth. Cover and simmer until vegetables are very soft, about 5-10 minutes.
- Add remaining broth and honey, tahini, Aminos and curry powder to blender. Add vegetables and broth in batches, being careful not to overfill.
- Return soup to saucepan and heat over low if necessary. Garnish with a swirl of honey and a pinch of smoked sea salt, if you would like.