As we all continue to recover from rich holiday eating, many of us are craving vegetable-heavy dinners that are still going to warm our bellies on cold winter days. This is where pureed vegetable soups can be a godsend. You can pack your soup with vegetables and once you whizz everything in the blender you end up with a creamy and satisfying meal.

I used cauliflower for this soup because there seems to be plenty of it around right now and it easily takes on a variety of flavours. The soup gains some extra creaminess with the addition of coconut milk and is spiced up with some mild curry flavours. Be sure to taste the soup before serving — you may want to add some additional seasoning to suit your own taste.

  • c
    vegetable oil
  • c
    2 onions, chopped
  • c
    3 garlic cloves, minced
  • c
    1 tbsp fresh grated ginger
  • c
    4 cups chicken or vegetable broth
  • c
    1 large head cauliflower, cut into florets
  • c
    2 tsp curry powder
  • c
    1 tsp ground coriander
  • c
    ½ tsp tumeric
  • c
    1 pinch cayenne pepper
  • c
    salt and black pepper to taste
  • c
    1 can (400 ml) coconut milk
  • c
    lemon juice to taste
  • c
    parsley and hot pepper flakes to garnish
  • Directions
    • 1
      Heat a splash of oil in a Dutch oven or large pot over medium heat. Add the onions and cook until softened but not browned, about 5-8 minutes. Add the garlic and ginger and cook for an additional 1-2 minutes.
    • 2
      Pour in the chicken or vegetable broth and cauliflower. Stir in the curry powder, coriander, tumeric, cayenne and salt and black pepper. Turn up the heat and bring the soup to a boil.
    • 3
      Turn the heat down to keep the soup at a simmer, cover, and cook for 15 minutes or until the cauliflower is tender.
    • 4
      Take the pot off the heat and puree the cauliflower with a handheld blender (or very carefully in batches in a conventional blender) until smooth.
    • 5
      Stir in the coconut milk and a splash of lemon juice. If the soup is too thick, add some water to get it to your desired consistency. Adjust the seasoning to taste and serve garnished with a sprinkle of parsley and red pepper flakes with a nice hunk of crusty bread.

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