CURRIED CAULIFLOWER SOUP

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My take on a plant-based Curried Cauliflower soup

Paul recently became alarmed over some labs and asked if we could incorporate more vegan and plant-based recipes while we worked to get weight down.

Last year he had ordered the How Not To Die Book and the companion Cookbook. So it was a perfect chance to try one of the recipes.

I changed up the recipe a bit but overall its very similar to the original. The author creates his own savory spice seasoning blend used in several of the books recipes and I’m a fan of that alone! But make it the day prior as it needs a day to meld the flavors. I’ve included them both below.

Ingredients

  • 4 cups Vegetable Broth
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • 1½ teaspoons grated fresh ginger
  • 1½ tablespoons curry powder (start with 1 tablespoon- you can add more later depending on how warm you like it)
  • 2 teaspoons date sugar syrup
  • 1 teaspoon Savory Spice Blend (see below)
  • 1 head cauliflower, trimmed and coarsely chopped
  • 2 teaspoons lemon zest. Reserve the juice for the end –  (original version used a blended peeled lemon but it wasn’t worth the effort in my opinion)

For garnish

  • 1 plum tomato, finely chopped, for garnish or
  • 1 medium diced apple

Directions

  1. In a large pot, heat 1 cup of the broth over medium-high heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the juice of 1/2 lemon
  4. Purée the soup in a food processor or with an immersion blender, working in batches if necessary.
  5. Stir in the lemon zest
  6. taste and adjust; more curry? Add some now, more lemon juice? Or other seasonings as desired.
  7. Ladle into bowls and serve hot, garnished with chopped tomato or apples. Sprinkle fresh herbs or additional nutritional yeast.

If it is too “spiced” add a dollop of greek yogurt or dairy free sour cream to help balance the heat.

 

“How Not To Die” Savory Spice Blend

MAKES: ABOUT ½ cup for your cabinet

Great replacement for salt!

  • 2 tablespoons nutritional yeast*
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard (mustard powder)
  • 2 teaspoons paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon celery seeds

Combine all the ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a tight-fitting lid. Store in a cool, dry place.

 

Adapted From: How Not to Die CookbookHow Not to Die Cookbook