Wow, that’s mouthful of a title, I must say! But I made a soup last night I couldn’t wait to share- and that’s the best title I could come up with! It’s creamy, a tad spicy, and very healthy for you. I’m trucking along on my 2nd Whole 30. (I did have one MAJOR cheat this week- I was visiting my cousin who just had a baby and her mom, my mom, and my sister all went to eat at one of my favorite Mexican places. All bets were off and it was the best meal I’ve had in a looooong time!)
Anyway, when I got home yesterday it was time to get back on the bandwagon. I had some steamed cauliflower already in the fridge and decided to try my hand at a cauliflower soup. A few minutes later in the food processor (I love that thing I tell ya!) and it was good to go.
- 1 head cauliflower, cut up and steamed until soft
- 10 oz. compliant coconut milk
- 2 cups chicken broth
- 1-2 tsp. red curry paste (depending on how much "kick" you like)
- ½ tsp. salt
- Blend all ingredients in a food processor or blender until smooth.
- Heat over medium-high heat in a medium saucepan.
- Drizzle with additional coconut milk for serving, if desired.
Originally posted 1-23-15
About Kelli Hays
[…] went with friends a few weeks back and I had the Curry Cauliflower Soup (it was the inspiration for this recipe) and the Veggie Lasagne. Both were scrumptious and a welcome time-out from cooking Whole30 Style. […]