Description

This Cauliflower Soup in Coconut Milk hits that perfect balance of creamy, savory, and gently spiced.

Ingredients

Scale

1 medium head of cauliflower, chopped into florets

1 cup unsweetened coconut milk

1 large leek, white and light green parts sliced

2 cloves garlic, minced

1-inch fresh ginger, grated

1 tsp ground turmeric

1 tbsp olive oil or avocado oil

3 cups vegetable broth, low sodium

Sea salt and black pepper to taste

Optional: Squeeze of lemon, fresh parsley, or hemp seeds for topping

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Instructions

1. Sauté aromatics: In a large pot, heat oil over medium heat. Add leeks, garlic, and ginger. Sauté until fragrant and leeks are soft (about 5 minutes).

2. Add cauliflower & turmeric: Stir in cauliflower florets and turmeric. Cook for 2-3 minutes to coat everything in golden goodness.

3. Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cauliflower is tender.

4. Blend: Remove from heat. Use an immersion blender to puree until smooth.

5. Finish: Stir in coconut milk. Season with salt and pepper. Warm through for 2-3 minutes.

6. Serve: Ladle into bowls and top with lemon juice, parsley, or hemp seeds for extra hormone-loving flair.