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

Print

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

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.

Course Main course (light), Soup

Cuisine Asian-inspired

Diet Gluten Free, Vegan

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

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Author The Vegan Monster

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!

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.

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.

A good reason to do some sprouting! Healthy and fresh and green, grown on the kitchen bench – so easy and so good to add some green to your diet!

I have a little corner where the sprouting jars do their thing. I try to have one starting when the other one is almost ready to harvest. This way I’m always in stock.

Seeds are available in health shops, organic shops and gardening centers. I recommend to search for a sprouting chart online, there are plenty available

What you need:

– a sprouting jar (a common large glass mason jar will do just fine)
– a sprouting lid (can be bought in health-shops, or made with a mason jar ring and a piece of cheese cloth)
– sprouting seeds

– a flat bowl works well to keep the jar in the preferred slight angle

How to do it:

Step 1
Put some seeds into the jar (depending on the type of seed, often a few tablespoons; for red clover seeds I use 1-2 tablespoons).

Cover well with water, screw the sprouting lid on and let soak during the night.

Step 2
In the morning, with the sprouting lid still on, rinse the jar with fresh water a couple of times and then place the jar on a slight angle in a warm, airy place, but avoid direct sunlight. The angle helps to get rid of the excess water, increases air circulation inside the jar and gives the sprouts more room to grow.

Step 3
In the evening, rinse the sprouts again and put back in their place.

Step 4
In the morning, rinse the sprouts again and put them back in their place.

Repeat step 3 and 4 until the sprouts are long and green enough for you.

Then place the sprouts in an airtight container and keep refrigerated. They should last up to 5 days.

Make sure the sprouts are dry enough before putting them into the container (best at the end of the drying cycle).

Enjoy!