Puréed cooked cauliflower has a velvety texture that produces deliciously creamy soups. This Asian-influenced version is sure to leave bowls empty quickly. The cilantro oil adds restaurant-worthy visual appeal. For a splash of added colour and extra flavour, use orange cauliflower if available.
2 tsp (10 mL) + 1/4 cup (60 mL) grapeseed oil or sunflower oil
1 yellow onion, chopped
1/2 tsp (2 mL) salt
1 head cauliflower, chopped
2 garlic cloves, chopped
1 in (2.5 cm) piece fresh ginger, thinly sliced
1 Tbsp (15 mL) yellow curry paste
2 tsp (10 mL) ground coriander
1/4 tsp (1 mL) black pepper
3 cups (750 mL) low-sodium vegetable broth
1 – 14 fl oz (400 mL) can light coconut milk
Juice of 1/2 lime
1/3 cup (80 mL) unsweetened coconut flakes
1/2 cup (125 mL) cilantro
Pinch of salt
Heat 2 tsp (10 mL) oil in large saucepan over medium heat. Add onion and salt; cook until softened, about 5 minutes. Add cauliflower, garlic, and ginger to pan; heat for 3 minutes. Stir in curry paste, coriander, and pepper; heat for 30 seconds. Pour in broth and coconut milk. Bring to a boil, reduce heat to low, and simmer covered for 20 minutes.
Stir in lime juice. Using blender or food processor, carefully blend soup, in batches if necessary, until very smooth. If soup is too thick, blend in some additional broth. Return to saucepan and warm for an additional 5 minutes.
Meanwhile, preheat oven to 325 F (160 C). Spread coconut flakes on rimmed baking sheet. Bake, stirring at least once, until just beginning to brown, about 7 minutes. Remove from oven and let cool.
To make cilantro oil, add cilantro, remaining oil, and a couple pinches of salt to blender container and blend together. Add more oil if necessary to help with blending. Pour mixture into fine-mesh sieve set over a bowl and let drain for 15 minutes. Discard solids.
Divide soup among serving bowls and garnish with cilantro oil and toasted coconut.
Each serving contains: 223 calories; 4 g protein; 18 g total fat (7 g sat. fat, 0 g trans fat); 13 g total carbohydrates (5 g sugars, 8 g fibre); 428 mg sodium
source: “Cauliflower“, alive #389, March 2015