This Dump & Go Cauliflower soup is all you need to help you get back on track after a bit of overindulgence. Not only is it easy to make, it's yummy and packed with the goodness of cauliflower which is a detox wonder and has a high concentration of cleansing sulfur. It's delicately flavored with ginger, turmeric, cumin, coriander, and topped with a swirl of coconut milk and lime juice. Vegan, Gluten-free, Oil-free recipe!!
Someone rightly said, "Love yourself enough to live a healthy lifestyle". Every once in a while you need to give your body a break from processed foods. And clean eating is the right step in that direction. So last week I decided to only have soups or/and salads for dinner for a month going forward. Breakfast and lunch are business as usual. And believe me one week into it, and I am feeling lighter and energetic than ever.
This Cauliflower soup is one of my favorites as it's rich in fiber which in turn helps to detox. It's rich, creamy, and tastes incredible without even an ounce of heavy cream, butter, or oil. Then there is turmeric that not only imparts a beautiful hue but is also an immunity booster and has anti-inflammatory properties. It's part of our everyday meal.
Lime juice and ginger add a nice zing to it. Coriander brings out a bright fresh flavor.
Hope you give this delicious recipe a try and enjoy it as much as I do :))
Looking for more deliciousness. Do try these healthy fall-winter soups to warm you up from inside out!!!
Vegan Butternut Squash Chipotle Soup
Ingredients
- 3 cups cauliflower florets
- ¼ cup fresh cilantro or coriander, chopped
- 1-inch ginger, chopped
- 2 green chilies, chopped
- ¼ cup coconut milk
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper (optional)
- 2 tablespoon lime juice
- 2 cups water
- sea salt to taste
Instructions
Instant Pot
- Combine cauliflower, ginger, green chilies, cilantro, coriander powder, turmeric, ground cumin, garam masala, salt, and 1.5 cups water in the steel insert of the Instant Pot. Give it a good stir.
- Close the lid with the vent in the sealing position.
- Select the PRESSURE COOK or MANUAL MODE at High for 3 minutes.
- Once the time is up and IP beeps, manually release the pressure after 5 minutes.
- Using an Immersion Blender, blend the contents to a purée. Alternatively, once everything has cooled off, you can use a blender to purée it.
- Transfer the contents back to the inner pot if using a blender.
- Add half a cup of water to the blender and swirl so that all the remaining stuff sticking to the sides comes off. Stir in this water to the inner pot.
- Turn on the Sauté mode at LOW. Let it come to a boil.
- Cancel the Sauté mode.
- Stir in coconut milk, lime juice, and black pepper.
- Garnish with cilantro. Serve and enjoy!!!
Stove Top
- If making in a saucepan, combine cauliflower, ginger, green chilies, cilantro, coriander powder, turmeric, ground cumin, garam masala, salt, and 1.5 cups of water. Give it a good stir. Cover with a lid. Let it come to a boil and simmer on low for 15-20 minutes or till tender. Using an Immersion Blender, blend the contents to a purée. Adjust the consistency if needed. Stir in coconut milk, lime juice, and black pepper. Simmer for another 5 minutes. Garnish with cilantro. Serve and enjoy!!!
- If making in a traditional pressure cooker, add cauliflower, ginger, green chilies, cilantro, coriander powder, turmeric, ground cumin, garam masala, salt, and 2 cups of water. Give it a good stir.
- Close the lid and pressure-cook on medium flame for two whistles.
- After 5 minutes, release the remaining pressure manually.
- Using an Immersion Blender, blend the contents to a purée. Alternatively, once everything has cooled off, you can use a blender to purée it.
- Transfer the contents back to the pressure cooker if using a blender.
- Add half a cup of water to the blender and swirl so that all the remaining stuff sticking to the sides comes off. Stir in this water to the inner pot.
- Turn on the burner on medium-low flame. Let it come to a boil.
- Stir in coconut milk, lime juice, and black pepper.
- Garnish with cilantro. Serve and enjoy!!!
Recipe Notes
- It's one of those soups that tastes even better the next day. So feel free to make it in bulk. Stays fresh in the refrigerator for 3-4 days.
- If you plan to freeze it, just add coconut milk and lemon juice to the portion you intend to use and not the entire quantity. It should be good for up to 3 months.
- Adjust the spiciness as per your personal preference.
