Healthy eating means finding new ways to use fruits and vegetables that you may be getting tired of. Like in so many endeavors, when it comes to food, creativity is key. That’s why we rather like this recipe from The Kitchn. Its base is cauliflower, which, when pureed, is a good stand-in for the (starchier, less healthy) potato.
- 2 tbsp. extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced
- 1/2 tsp. kosher salt, plus more to season
- 4 cloves garlic, minced
- 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
- 4 1/2 c low-sodium vegetable broth (or water)
- 1/2 tsp. coriander
- 1/2 tsp. turmeric
- 1 1/4 tsp. cumin
- 1 c coconut milk
- Freshly-ground black pepper, to season
- 1/4 c roasted cashew halves, for garnish (optional, see Recipe Note)
- 1/4 c finely chopped Italian parsley, for garnish (optional)
- red chile pepper flakes, for garnish (optional)
- Heat oil in a large pot over medium heat until shimmering.
- Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes.
- Reduce heat to low, add garlic and cook for 2 additional minutes.
- Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt.
- Bring pot to a boil over medium-high heat, then reduce the heat to low.
- Simmer until cauliflower is fork-tender, about 15-17 minutes
- Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.)
- Stir in the coconut milk and warm the soup.
- Taste and add more salt, pepper or spices if you’d like.
- To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.