A truly creamy soup that’s both vegan and gluten free? Say it ain’t so! The seemingly impossible is achieved in in the form of this Creamy Curried Cauliflower Soup. Packed with anti-inflammatories like ginger, garlic and turmeric, this soup will act as a power punch to your immune system.

Eat it on its on, or feel free to serve it over basmati rice or with naan. It’s a one-pot meal, too, which means it will all come together in practically no time! I recommend starting on this soup as soon as you get home from work and letting it simmer away into oblivion. The longer you let it simmer, the more it will thicken up and the more the flavors will meld together.

INGREDIENTS

1 T. olive oil
1 yellow onion, chopped
1 T. fresh ginger, peeled and minced
4 gloves garlic, peeled and minced
1 head cauliflower, cut into bite-sized florets
1 red bell pepper, chopped
1 t. ground coriander
1 t. ground turmeric
2 t. curry powder
1/2 t. red pepper flakes
2 c. vegetable broth
1 - 14.5 oz. can coconut milk
Salt & pepper, to taste
Fresh cilantro, to garnish

STEPS

1) Heat a large pot over medium-high heat. Add the olive oil and, once hot/melted, and the onion, garlic and ginger. Cook, stirring frequently, for five minutes.

2) Add the cauliflower, red bell pepper, coriander, turmeric, curry powder and red pepper flakes. Season with salt and pepper. Adjust the heat to high and cook for 8 minutes, stirring frequently.

3) Pour in the vegetable broth and coconut milk and stir well to combine.

4) Bring the mixture to a boil, then reduce the heat and simmer, covered, for 10 minutes. Remove the lid and simmer for another 10 minutes. Stir occasionally, using your spoon to crush and break up the cauliflower.

5) Remove from heat, serve and enjoy! I recommend topping with fresh cilantro and/or serving with garlic naan for dipping.