Vegan Turmeric and Ginger Cauliflower Soup


I love that point in spring when you can begin to feel warmth in the sun. The clocks have gone forward and the days are lengthening. There is still a slight chill to the air as the day closes. I love this time of year. Suddenly, everything seems to have woken up. Colour is returning. Trees are beginning to blossom. I am beginning to open up to it after the turning in of winter.


This is a good soup to transition the warmth of the day with the cool of the evening. The turmeric reflects the warmth of the sun, the spike of ginger brings enough heat to ward off the evening coolness and the creaminess the coconut brings keeps it comforting. It’s a soup that’s quick to make for a light week night dinner.


INGREDIENTS 1 head of cauliflower, broken into florets

1 small – medium white onion, chopped finely

½ tsp turmeric

1 thumb sized piece of ginger, grated

1 clove garlic, minced

1 litre vegetable or chicken stock

10g creamed coconut

1 tbsp coconut oil


INSTRUCTIONS

Heat the oil in a pan and add the onion. Saute on a low heat for about five minutes. Add the garlic, ginger and cauliflower and continue to cook for 3-4 minutes.

Add the turmeric and stir through.

Turn up the heat and add the stock.

Allow the soup to come to a good simmer and cook for ten minutes.

Blend the soup until creamy, adding a little water if too thick. Return to a low heat. Add the creamed coconut and heat through.

Ladle into bowls.

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