Creamy Thai Cauliflower Soup

Creamy Thai Cauliflower Soup

  • Serves: 4 - 6
  • Prep Time: 00:15
  • Cooking Time: 00:30
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This is the perfect winter warming soup. The red curry paste gives a delicious spicy Thai flavour to this creamy, filling soup. The whole family will love it; its even been approved by my 9 year old grandson.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 Tbsp coconut oil
  • 1 lge onion(s), diced
  • 2 Tbsp ginger, minced or finely grated
  • 3 tsp garlic, minced
  • 3 Tbsp red curry paste, (I use the Thai Gourmet brand, additive-free)
  • 1 lge head cauliflower, roughly chopped
  • 1 lge (420g) sweet potato, peeled and roughly diced
  • 1.25L (5 cups) chicken broth/stock, or vegetable broth
  • Juice from 1 large lime(s)
  • 2 tsp fish sauce
  • 1 tsp fine sea salt
  • 1/4 tsp black pepper, ground
  • 400ml can full fat coconut cream
  • Ground black pepper and chopped coriander, to garnish

Directions

Heat the coconut oil in a large soup pot over medium heat, then add the onions and cook for 2 - 3 minutes. Add the ginger, garlic and red curry paste and stir them through the cooking onions for one minute.

Add the cauliflower and sweet potato to the pot and stir to coat with the onion and curry mixture, then add the broth and bring to a boil. Cover with lid and gently boil for approximately 20 minutes or until the vegetables are tender.

Add the lime juice, fish sauce, salt and pepper to the pot. Remove from the heat and stir in the coconut cream.

Blend the soup in batches until smooth. (If you prefer a thinner soup add a little extra broth).

Ladle the soup between bowls and garnish with chopped coriander leaves and ground pepper.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

red curry paste

Red curry paste is ideal for flavouring meat, chicken, fish and vegetables dishes. The paste is usually a mix of, lemon grass, shallots, garlic, ginger, red chilli, salt, coriander, kefir lime, pepper and cumin. Purchase a brand that contains no MSG, artificial colours or flavourings, preservatives or trans oils. My favourite brand is Thai Gourmet Red Curry Paste.

cauliflower

Cauliflower is one of the cruciferous vegetables that should be eaten on a regular basis, as it has huge health benefits. One cup of cooked cauliflower provides you with 73% of your DRI of vitamin C, it's also a good source of vitamin K. You will find several dozen studies linking cauliflower to cancer prevention.

sweet potato

Sweet potatoes are a nutrient-dense root vegetable, naturally sweet and high in fibre. They are a rich source of beta carotene (vitamin A), on average one medium sweet potato provides more than 100% of the Recommended Dietary Intake (RDI) for vitamin C. Also high in vitamin E and potassium. Store in a cool place but not in the fridge.

chicken broth/stock

Making home made chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the fridge or frozen ready for the next batch of broth. If purchasing store bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe.

lime(s)

A lime is a green citrus fruit. There are several species of the lime tree. They are an excellent source of vitamin C and calcium and are used to add flavour to foods and beverages.

fish sauce

Just a little of this sauce will make a big difference to a recipe. Fish sauce is used in Asian cooking, be adventurous and add to other types of dishes to enhance the flavour. Read your label when purchasing as you just want fish and salt, no preservatives or sugar added.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

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