Vegan Cauliflower Curry Soup
This easy Vegan Cauliflower Curry Soup is so full of flavor, spices, hearty texture and is oil-free and comforting. This is the perfect soup to warm you up all season!
Servings: 3 servings (about 6 cups total)
Calories: 157kcal
Ingredients
- 1 packed cup (160g) finely diced red onion
- 1 1/2 inch knob peeled and minced fresh ginger (12g) (this adds lots of flavor, so don't be shy)
- 5 large cloves garlic, minced (15g)
- 1 tablespoon yellow curry powder (I used my homemade blend)
- 1/2 teaspoon garam masala (optional)
- 1/4 cup (60g) tomato paste
- 2 cups (480g) water
- 1 1/4 cups (250g) canned "lite" coconut milk, shaken well (SEE NOTES BELOW FOR SUB)
- 1 teaspoon salt
- 1 tablespoon (20g) pure maple syrup
- 1 pound bag frozen cauliflower florets (454g or 16oz)
- 3 huge handfuls (100g) fresh spinach
- toasted slivered almonds & lemon juice for serving (optional)
- I use this food scale.
Instructions
- Have all your veggies chopped and ingredients ready to go. The first few steps are quick.
- Add the onion and ginger to a medium pot with 1/4 cup (60g) water over medium heat. Bring to a simmer and cook 5-8 minutes until tender, stirring often. Add tiny bits of water as needed to prevent burning.
- Add the garlic and cook another couple of minutes.
- Add the curry powder and garam masala (if using) and cook about 30 seconds, stirring constantly, until fragrant and they absorb the moisture.
- Add the tomato paste and stir for 30 seconds.
- Add the 2 cups (480g) water, coconut milk and salt and stir well until all the paste is evenly dissolved. Loosen any hard bits at the bottom of the pan.
- Stir in the cauliflower and syrup.
- Bring to a high boil, cover and reduce the heat to medium-low and simmer for 10-15 minutes until the cauliflower is tender.
- Add the spinach and cook another 3-5 minutes, stirring until wilted.
- Now let the soup sit for about 10 minutes. The soup is piping hot, so letting it sit this time allows it to cool a bit and also it will thickens up more as it sits to the perfect consistency.
- Taste and add any salt if needed or a squeeze of lemon, if desired. Garnish with toasted almonds, if desired. This soup is of course delicious immediately, but is even more amazing the next day as the flavors marry really well overnight.
Notes
COCONUT MILK: I use and recommend the Thai Kitchen or the Sprouts lite coconut milk brands, as they are always creamy and NOT watery like other brands. If you are allergic or don't want to use coconut, I'd strongly recommend another rich, creamy milk. The Elmhurst brand almond milk is really creamy because it's just almonds and water or you can try a quality oat milk.
Nutrition
Serving: 2cups | Calories: 157kcal | Carbohydrates: 27.5g | Protein: 6.1g | Fat: 5.4g | Sodium: 876mg | Fiber: 7.1g | Sugar: 8.7g