Creamy Curried Cauliflower Green Soup (dairy-free)

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This is what I made for dinner last night.  After going to the farmer’s market and getting our produce for the week, I looked at what was in season and made a soup.  Cauliflower, chard, and spinach.  I also bought a beautiful head of romanesco, sometimes called roman cauliflower.  But I guess it’s really considered a broccoli.  Either way, it’s lovely….

Reminds me of a Thai temple….

If you are lucky enough to find some romanesco locally, you can substitute half of the cauliflower florets for this amazing vegetable.

This super tasty, nutrient-dense soup is an excellent way to get more greens into your family.  Regular inclusion of greens in the diet has been found to prevent osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; and believed to protect from cardiovascular diseases and colon and prostate cancers. Loaded with cauliflower, chard , and spinach, each serving provides you with tons of the anto-oxidant vitamin C, vitamin B’s, vitaminK, manganese, copper, iron, calcium, iron, and potassium.

I flavored this soup with a titch of curry.  And a bit of coconut milk at the end makes it a creamy.

Gently sauteing the spices brings out their flavors even more….

Once I’ve made the soup, I lightly puree it with an immersion hand blender.  If you don’t have one, you can puree 2 cups of the soup in a regular blender and then add it back in.

Creamy Curried Cauliflower Green Soup (dairy-free)

• Author: Katja

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Ingredients

• 4 cups cauliflower florets, chopped
• 1 bunch chard, chopped
• 3 cups baby spinach, chopped
• 1 small onion
• 4 cloves of garlic, minced
• 1 tsp curry powder
• 4 cups homemade broth (chicken, beef, or veggie)
• 2 cups filtered water
• 1/2–1 cup coconut milk (homemade or canned (like this))
• salt and pepper to taste
• 2 TBS ghee, butter, or coconut oil

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Instructions

1. In small skillet, saute onion in fat of choice until slightly brown and translucent
2. Add minced garlic and saute on low heat for another minute
3. Add curry powder into skillet and saute for about a minute, stirring to keep spices from burning (this brings out the flavor of the curry spices)
4. Meanwhile, heat broth and cauliflower in medium soup pot and bring to simmer.
5. Simmer , covered, for 10 minutes.
6. Add chard and water. Simmer covered another 10 minutes
7. Add spinach and simmer, covered, for another 5 minutes
8. Turn off heat and stir in coconut milk and add sauteed onions, garlic, and spices
9. Puree the soup just a tiny bit to make a creamier broth. (I use an emersion hand blender, but you can puree 2 cups of this soup in a regular blender and add back in to soup.)
10. Salt and peper to taste
11. Serve and ENJOY!!!

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