Simple Curry Cauliflower Soup Recipe

This quick prep soup is best when made well ahead of time, make it in the morning and let it simmer for 4 hours.
Prepare this soup in the afternoon and serve for dinner.

Serves our family of 5 for 2-3 nights depending on sides.

This tasty blend of ginger and curry if one of our favorites!

Ingredients:

Fresh Veggies

2 Onions
2 Cauliflower Heads
3 lbs Gemstone Potatoes
2 1/4 Cups Shredded Carrots
4 Large Garlic Cloves
≈1/4 Cup Ginger Root (to taste)

Spices

1 tsp Turmeric
1 Tbs Curry
1 Tbs Salt

Other

3 Tbs Olive Oil
4 Cups Vegetable Broth
1 Can Coconut Cream

Cooking Instructions:

PREPARE THE SOUP POT :

Heat 3 Tbs Olive Oil on Medium

CHOP :

2 Onions
4 large cloves of Garlic

GRATE :

Approx. 1/4 Cup Ginger Root

ADD TO POT :

Add the onions, garlic, & ginger to the warm oil and allow to slightly brown over med heat.

PREP VEGGIES :

Quarter Potatoes
Remove stems and tear cauliflower to bite-sized pieces.

ADD SPICES TO SOUP POT :

1 Tbs Curry
1 tsp Turmeric

ADD CHOPPED VEGGIES & STOCK TO SOUP POT :

add the potatoes, cauliflower, carrots
add 4 cups veggie stock

ON THE BURNER:

Turn the heat to Medium-high and bring soup to a boil.
Add water as needed

SIMMER :

Allow soup to simmer for 4 hours. Taste test for soft potatoes

SERVE WARM :

We love to dip bread into this soup!

Shopping List: Simple Curry Cauliflower Soup

2 Red Onions
2 Cauliflower Heads
3 lb Gemstone Potatoes
Shredded Carrots
Garlic Cloves
Ginger Root
Turmeric
Curry
Salt
Olive Oil
Vegetable Broth
1 Can Coconut Cream

The McKey 5

Simple Curry Cauliflower Soup Recipe