snacks by Shira vol. 20: cauliflower curry soup
for the cauliflower
1 head cauliflower, cut into small florets
3 Tbsp EVOO
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
dash of cumin
for the soup base
1 white onion, chopped
1 1/2 cups chicken or veggie broth
1 cup full-fat coconut milk
2 Tbsp curry powder
- Prepare roasted cauliflower following thisrecipe.
- While the cauliflower is roasting, place a pot over medium heat and add olive oil. Sauté onions until translucent, then add broth, coconut milk and curry powder.
- Simmer under low heat for around 5 to 8 minutes.
- Combine roasted cauliflower and soup base in a food processor or high-speed blender and pulse until well combined.
- Top with toasted quinoa.