I really am into spicy dishes. Chilli ends up in a lot of meals 😉 Now the cauliflowers are coming up in my garden. A good reason to try some new recipes! Did you know that cauliflower has a fair amount of Omega-3? Having a good balance of Omega-3 to Omega-6 is very important. Just another good reason to enjoy this yummy vegetable more often.

Spicy, comforting and plant-based

For this recipe I’ve used home-grown mung bean sprouts. Here is a guide on how you can make your own sprouts . Much cheaper and fresher – without plastic packaging 🙂

curry blumenkohl suppe mit mungbohnen sprossen vegan glutenfrei mit Loeffel

Curried Cauliflower Soup with Mung Bean Sprouts (Vegan & Gluten-Free)

The Vegan Monster

I really enjoy spicy dishes – chili often finds its way into my pot 😉And now that more and more cauliflower is growing in my garden, it’s the perfect excuse to try new recipes.This curried cauliflower soup is an easy and flavorful way to enjoy this versatile vegetable.Did you know that cauliflower contains small amounts of omega-3 fatty acids? Maintaining a good balance between omega-3 and omega-6 is important, making this soup another great reason to include cauliflower regularly in your meals.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main course (light), Soup

Cuisine Asian-inspired

Servings 4 portions

Equipment

Medium pot
Knife & cutting board
Wooden spoon
Immersion blender

Ingredients

1 onion diced
2 garlic cloves finely chopped
some cooking oil I prefer coconut-oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
500 ml water
1 cauliflower cut into chunks
2 teaspoon mild curry powder
1 teaspoon chilli powder or less, or more, or as you like 😉
salt to taste
400 ml coconut cream
160 g mung bean sprouts

Instructions

Heat some oil in a medium sized pot and roast the mustard seeds and cumin seeds until the mustard seeds start to pop. Then add onion and cook until soft and slightly golden.
Add garlic and cook for a few more minutes, stirring constantly. Pour in 2 cups water and add the cauliflower pieces.
Cover with lid, bring to boil and simmer (stirring occasionally) until the cauliflower is relatively soft.
Take the pot of the stove and use a stick blender to blend the cauliflower to relatively fine pieces.
Now add curry powder, chilli powder, salt and coconut cream. Bring to boil.
Add the sprouts at the end, stirring them into the soup. If you like you can bring them to boil again or serve immediately.

Notes

Enjoy! 🙂

Keyword Cauliflower, Coconut milk, Curry, Mung bean sprouts, plant-based, Soup

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.