This vegan cauliflower soup is creamy and flavourful, along with being low-carb. It is naturally gluten-free, oil-free and low-carb. Easy to make and ready in just 45 minutes!
In a large pot, saute the sliced onions in 3-4 tbsp vegetable broth until soft. Add the sliced garlic and cook for 1-2 minutes until fragrant.
Add 4 tbsp red curry paste, cauliflower florets, ½ cup red lentils, 1 ½ cups water, 4 cups vegetable broth, ½ tsp salt, and ½ tsp black pepper to the pot. Bring the soup to a low simmer and then reduce the heat to medium. Let it cook for 15-20 minutes or until the cauliflower and red lentils are tender, stirring occasionally.
Transfer the soup to a large high-powered blender cup and then blend it on high until the soup is completely smooth. You may need to work in batches depending on how large your blender cup is.
Pour the blended soup back into the pot and stir in the coconut milk over medium heat. Add 3 tbsp lemon juice and stir it in. Garnish with chives before serving.
4 tbsp of curry paste gives this recipe a spicy kick. If you don't like spicy food, start with 2 tbsp of curry paste and taste it before you add the last 2 tbsp. You can always add more, but you can't take it away.
Don't discard the green cauliflower leaves! You can dice the leaves and add them to another recipe. The leaves are 100% edible and taste just like cauliflower.
Use canned coconut milk (not coconut milk from a carton) to make the soup extra thick and creamy.
Store the leftover vegan cauliflower soup in an airtight container in the fridge for 4-5 days or freeze it for a future meal.
Ingredients
Directions
In a large pot, saute the sliced onions in 3-4 tbsp vegetable broth until soft. Add the sliced garlic and cook for 1-2 minutes until fragrant.
Add 4 tbsp red curry paste, cauliflower florets, ½ cup red lentils, 1 ½ cups water, 4 cups vegetable broth, ½ tsp salt, and ½ tsp black pepper to the pot. Bring the soup to a low simmer and then reduce the heat to medium. Let it cook for 15-20 minutes or until the cauliflower and red lentils are tender, stirring occasionally.
Transfer the soup to a large high-powered blender cup and then blend it on high until the soup is completely smooth. You may need to work in batches depending on how large your blender cup is.
Pour the blended soup back into the pot and stir in the coconut milk over medium heat. Add 3 tbsp lemon juice and stir it in. Garnish with chives before serving.
4 tbsp of curry paste gives this recipe a spicy kick. If you don't like spicy food, start with 2 tbsp of curry paste and taste it before you add the last 2 tbsp. You can always add more, but you can't take it away.
Don't discard the green cauliflower leaves! You can dice the leaves and add them to another recipe. The leaves are 100% edible and taste just like cauliflower.
Use canned coconut milk (not coconut milk from a carton) to make the soup extra thick and creamy.
Store the leftover vegan cauliflower soup in an airtight container in the fridge for 4-5 days or freeze it for a future meal.