This spiced cauliflower and leek soup is a healthy vegan soup, creamy from coconut milk and fragrant with warming spices (it isn't too spicy, so is kid-friendly!). It is a filling and nourishing soup that is perfect for warming you up on a cold winter day.
We like to top the soup with toasted cashews or flaked almonds for crunch, and some fresh coriander, if we have it to hand.
This soup keeps well in the fridge in an airtight container, so I love to cook up a large pan of it on a Sunday and then enjoy it for warming lunches throughout the week.
It freezes well too.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 leek washed and finely sliced
- 2 cloves garlic minced
- 1 cm fresh ginger finely grated
- 2 teaspoons mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- pinch nutmeg
- 240 ml coconut milk
- 1 litre water or gluten-free vegetable stock
- 1 cauliflower around 1kg in weight, cut into florets
- salt
- black pepper
For serving, optional
- fresh coriander
- unsalted cashews toasted in a dry frying pan.
Method
- In a large saucepan fry the leek in the olive oil over a low to medium heat until soft, around 10-15 minutes.
- Add the garlic and ginger, and cook for a minute.
- Add the curry powder, ground cumin, ground coriander, turmeric nutmeg, and cook for 30 seconds, until fragrant.
- Pour in the coconut milk and water/gluten-free stock and add the cauliflower florets.
- Turn the heat up, bring to the boil then turn the heat down and simmer for 15-20 minutes, covered, until the cauliflower is tender.
- Blend until smooth using a stick blender.
- Season with salt and black pepper to taste.
- Spoon into bowls and serve sprinkled with fresh coriander and toasted cashew nuts, optional.
- Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories 209kcal | Carbohydrates 14g | Protein 5g | Fat 17g | Saturated Fat 12g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Sodium 57mg | Potassium 646mg | Fiber 4g | Sugar 4g | Vitamin A 387IU | Vitamin C 73mg | Calcium 72mg | Iron 4mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 leek washed and finely sliced
- 2 cloves garlic minced
- 1 cm fresh ginger finely grated
- 2 teaspoons mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- pinch nutmeg
- 1 c coconut milk
- 4 c water or gluten-free vegetable stock
- 1 cauliflower around 1kg in weight, cut into florets
- salt
- black pepper
For serving, optional
- fresh coriander
- unsalted cashews toasted in a dry frying pan.
Method
- In a large saucepan fry the leek in the olive oil over a low to medium heat until soft, around 10-15 minutes.
- Add the garlic and ginger, and cook for a minute.
- Add the curry powder, ground cumin, ground coriander, turmeric nutmeg, and cook for 30 seconds, until fragrant.
- Pour in the coconut milk and water/gluten-free stock and add the cauliflower florets.
- Turn the heat up, bring to the boil then turn the heat down and simmer for 15-20 minutes, covered, until the cauliflower is tender.
- Blend until smooth using a stick blender.
- Season with salt and black pepper to taste.
- Spoon into bowls and serve sprinkled with fresh coriander and toasted cashew nuts, optional.
- Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories 209kcal | Carbohydrates 14g | Protein 5g | Fat 17g | Saturated Fat 12g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Sodium 57mg | Potassium 646mg | Fiber 4g | Sugar 4g | Vitamin A 387IU | Vitamin C 73mg | Calcium 72mg | Iron 4mg
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