Sometimes all you need to brighten up your day is to have a friend bring you some homemade soup. That’s exactly what my sweet friend and fellow foodie, Dawn Rofrano (from Spoonful Of Health), did when she brought over her incredibly delicious Thai Cauliflower Soup. She even made us homemade almond milk! Dawn did this all right after Hurricane Irma hit. Our lives had been in total chaos for over a week during both the hurricane prep and cleanup and I can’t even tell you how much appreciated her thoughtful food delivery was.
And oh my gosh! Delicious.
I am actually incredibly thankful that Dawn’s soup was as easy as it was. That’s because my husband and son loved it so much that they ate the whole thing in one sitting. As soon as they polished off their last bowl they asked if I could please make some more. The soup tasted so good and had such depth of flavor that I was sure it required multiple steps.
Easiest Ever 3-Step Thai Cauliflower Soup Recipe
Nothing makes you happier after a hurricane than finding out the soup recipe your family wants you to make has only 3 steps. You don’t even need to saute anything.
Unlike most cauliflower soup recipes, this one is also dairy free. It’s simple, incredibly flavorful, slightly rich but not crazily so.
And it is loaded with vegetables. We just can’t get enough of it over here.
Thank you Dawn! #FoodIsLove
For those of you with food allergies and food sensitivities, it’s helpful to know this recipe meets the following dietary restrictions:
Egg Free / Grain Free / Bean-Free / Gluten Free / Paleo Friendly / Vegan / Vegetarian / Nut Free/ Dairy Free
- 1 large head cauliflower (or 2 small heads), stems removed and florets chopped
- 4 stalks celery, chopped
- 1 Spanish onion, chopped
- 1 teaspoon chopped gingerroot
- 1 bag (16 ounces) frozen butternut squash
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/4 teaspoon cardamom
- 5 cloves garlic
- 1 can (15 ounces) full-fat coconut milk
- 3 tablespoons extra virgin coconut oil
- 4 to 5 teaspoons Himalayan salt
- Several pinches cayenne or hot sauce, optional
- Bring 4 cups of water to a boil. Add the cauliflower, celery, onion and ginger. Lower heat to medium and cook 2 to 3 minutes. Add the frozen butternut squash and cook for another 4 minutes or so, or until cauliflower is fork-tender.
- Add turmeric, cumin, curry powder, cardamom, garlic, coconut milk, coconut oil and salt. Simmer for 5 minutes.
- Using a handheld stick blender, puree until smooth and creamy. Serve warm.