Name: Vegan Creamy Curried Cauliflower Soup
Total time: 1 h 15 min
Ingredients: 1 head cauliflower (2 pounds); ¼ cup extra-virgin olive oil , plus extra for serving; 1 leek , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 small onion , halved and sliced thin; Salt; 1½ tablespoons grated fresh ginger; 1 tablespoon curry powder; 4½ cups water; 1/2 cup canned coconut milk; 1 tablespoon lime juice; 2 scallions , sliced thin on bias

Why This Recipe Works

For this recipe we wanted a vegan cauliflower soup with a creamy texture without the addition of ingredients that would dull the vegetable's flavor, which is delicate, nutty, and sweet on its own. We found that cauliflower easily blends into a velvety puree because it's extremely low in insoluble fiber, the type of fiber in vegetables that doesn't readily break down. Great—no cream needed. We added the cauliflower to simmering water in two stages to bring out the grassy flavor of just-cooked cauliflower and the sweeter, nuttier flavor of longer-cooked cauliflower in our soup. A modest amount of curry powder, sautéed onion, and leek gave our soup a delicious flavor profile. To complement the curry, we stirred in ½ cup of canned coconut milk—just enough to add some flair—and a touch of lime juice. Finally, we browned cauliflower florets to use as a flavorful garnish.

Before You Begin

Be sure to thoroughly trim the cauliflower's core of green leaves and leaf stems, which can be fibrous and can contribute to a grainy texture in the soup.

Instructions

Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; slice core thin and reserve. Cut heaping 1 cup of ½-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into ½-inch-thick slices.

Heat 3 tablespoons oil in large saucepan over medium-low heat until shimmering. Add leek, onion, and 1½ teaspoons salt and cook, stirring often, until leek and onion are softened but not browned, about 7 minutes. Stir in ginger and curry powder and cook until fragrant, about 30 seconds. Stir in water, sliced core, and half of sliced cauliflower. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower and simmer until cauliflower is tender and crumbles easily, 15 to 20 minutes.

Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet over medium heat until shimmering. Add reserved florets and cook, stirring often, until golden brown, 6 to 8 minutes; transfer to bowl and season with salt to taste.

Working in batches, process soup in blender until smooth, about 45 seconds. Return pureed soup to clean pot and bring to brief simmer over medium heat. Off heat, stir in coconut milk and lime juice and season with salt to taste. Serve, sprinkling individual bowls with browned florets and scallions and drizzling with extra oil.