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Thai Cauliflower Soup
AuthorAayah Khalaf
1 Onion
2 Stalks celery
1 Cauliflower head
1 tbsp coconut oil
¼ tsp Paprika
½ tsp Tumeric
1 tsp Fresh grated ginger
½ tsp Fresh minced garlic
1 tsp Thai red curry paste
4 cups water
1 Can coconut milk
1 Lemon
1
Cut the cauliflower into smaller pieces and place it on an oven tray, rub it with turmeric paprika, and 1/2 tbsp. of coconut oil
2
Let it roast in the oven at 450 for about 30 min.
3
In a large pot, Saute your onion, garlic, and ginger in coconut oil for about 5 min. then add your red curry Thai paste and stir for two minutes
4
Add the roasted cauliflower to the pot, 4 cups of water, and let it boil for 5 min.
5
Move everything to a blender, add your can of coconut milk and juice of one lemon and let it blend until smooth
6
Top it with fresh cilantro and serve
CategoryDairy-Free, Egg Free, Gut Healing, Paleo, Soup, Vegan
Ingredients
1 Onion
2 Stalks celery
1 Cauliflower head
1 tbsp coconut oil
¼ tsp Paprika
½ tsp Tumeric
1 tsp Fresh grated ginger
½ tsp Fresh minced garlic
1 tsp Thai red curry paste
4 cups water
1 Can coconut milk
1 Lemon
Directions
1
Cut the cauliflower into smaller pieces and place it on an oven tray, rub it with turmeric paprika, and 1/2 tbsp. of coconut oil
2
Let it roast in the oven at 450 for about 30 min.
3
In a large pot, Saute your onion, garlic, and ginger in coconut oil for about 5 min. then add your red curry Thai paste and stir for two minutes
4
Add the roasted cauliflower to the pot, 4 cups of water, and let it boil for 5 min.
5
Move everything to a blender, add your can of coconut milk and juice of one lemon and let it blend until smooth
6
Top it with fresh cilantro and serve
