Diana Sturgis Curried Cauliflower Leek Soup
Warm up with the velvety goodness of Diana Sturgis' Curried Cauliflower Leek Soup, a fragrant, plant-based delight that’s perfect for cozy evenings. This creamy soup blends tender cauliflower and sautéed leeks with an aromatic medley of curry powder, cumin, and coriander, all simmered in a base of rich vegetable broth and silky coconut milk. Quick and easy to prepare in just 45 minutes, this nutrient-packed recipe is both vegan and gluten-free, making it an excellent choice for healthy weeknight dinners or meal prep. Garnished with fresh cilantro and a squeeze of lime, it delivers a bright and zesty finish to complement its warm, spiced flavor. Try this comforting curried cauliflower leek soup for a bowl of pure comfort that’s as nutritious as it is delicious.
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Ingredients
- 1 medium head (about 2 lbs), chopped into florets Cauliflower
- 2 medium, white and light green parts sliced thinly Leeks
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1.5 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 0.25 cup, chopped (optional, for garnish) Fresh cilantro
- 1 cut into wedges (optional, for serving) Lime
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the sliced leeks and cook for 4-5 minutes until they are soft and translucent, stirring occasionally.
Step 3
Stir in the minced garlic, curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes more, until the spices are fragrant.
Step 4
Add the chopped cauliflower florets to the pot and stir to coat them evenly with the spice mixture.
Step 5
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20 minutes, or until the cauliflower is tender.
Step 6
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender and puree until creamy.
Step 7
Stir the coconut milk into the soup and return the pot to low heat. Cook for an additional 5 minutes, stirring occasionally. Adjust salt and black pepper to taste.
Step 8
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired. Serve with lime wedges for a fresh citrus twist.
Nutrition Facts
| Serving size | (1489.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 851.0 |
| Total Fat 37.7g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4681.6mg | 0% |
| Total Carbohydrate 117.4g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 39.8g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 317.3mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2445.1mg | 0% |
Source of Calories