Cauliflower Soup with Coconut Milk
This soup delivers great flavour and consistency. A comforting soup for any chilly day. It can also be made vegan by swapping out the butter for olive oil.
Servings: 8 people
Calories: 0.149kcal
Equipment
- Dutch oven
- Immersion blender
Ingredients
- 1 head Cauliflower
- 2 medium Carrots
- 2 stocks Celery, chopped
- 4 cups Water
- 4 tsp Better than Bouillon soup base, vegetable
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 1 pinch Salt
- 1 pinch Black pepper, fresh-ground
- 1 pinch Cayenne pepper
- 1 can Coconut milk, 400 mL
Instructions
- In a heavy bottom pot (preferably a Dutch oven), combine finely chopped cauliflower, carrot, and celery.
- Stir in water and bouillon immediately and bring to a boil. Reduce heat, cover and allow to simmer for 20 to 25 minutes until vegetables are fork tender.
- In a large saucepan, melt butter and stir in flour, salt, pepper and cayenne to make a roux. Stir constantly adding the coconut milk and bring to a slow boil. Continue to stir until thickened.
- Remove the sauce from heat and incorporate into the vegetable broth by stirring until creamy in appearance.
- Remove the soup from the heat and using an immersion blender, cream together the contents. Serve immediately.
Notes
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