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.
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! :)