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Creamy Cauliflower Soup
This recipe is adapted from one of my favorite food blogs, Produce On Parade
Prep Time: 00:15
Cook Time: 00:20
1 tablespoon olive oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground tumeric
1/2 teaspoon ground coriander
1/8 teaspoon ground cardamom
generous grind of black pepper
1/4 teaspoon crushed red pepper flakes (or more to taste)
4 garlic cloves, minced
6 cups vegetable broth
1 large (get the biggest one you can find), roughly chopped to the same size
1 cup canned coconut milk
1 tablespoon apple cider vinegar
fresh thyme for garnish
1In a large soup pot, heat the oil over medium-low heat. Add the olive oil, onions, bay leaf, salt, pepper and spices. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Add the garlic and sauté for another few minutes.
2Add the cauliflower and vegetable broth and bring to a boil over high heat. Reduce to a simmer and cook for about 15 minutes or until the cauliflower is tender.
3Remove from the heat and transfer to a high powered blender. Blend on high until smooth.
4Transfer back to the soup pot and stir in the coconut milk and vinegar. Heat on low, being sure not to boil.
5Serve hot topped with fresh thyme, another grind of black pepper and a sprinkle of crushed red pepper flakes if desired.
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