GREEN CURRIED CAULIFLOWER SOUP
Ready in: 25 minutes
1 tablespoons coconut oil (or olive oil)
1 white onion, chopped
1 head of cauliflower, chopped
1/2 red bell pepper, chopped
1 clove of garlic, peeled
2 tablespoons green curry paste
1/2 tablespoon honey
salt + pepper
1. Heat the coconut oil in a large soup pot over medium-high heat. Set aside one tablespoon each of the chopped onion, cauliflower and bell pepper, and add the remaining amount to the pot, along with the garlic. Season with salt and pepper, and sauté until the vegetables start to brown.
2. Remove a couple of tablespoons of the chopped vegetables from the pot and set aside. Add just enough hot water to cover the vegetables, bring to a boil and let simmer for about 10 minutes, or until fork tender.
3. Using a slotted spoon, transfer the vegetables to a blender and add enough water to cover the vegetables half-way. Begin blending, adding water little by little until the soup reaches a smooth, creamy consistency. Transfer back to the pot, and whisk in the green curry paste and honey. Taste for seasoning and add salt and pepper accordingly.
4. Divide among two bowls and garnish with cooked onion, cauliflower and pepper bits. Garnish with chopped basil or cilantro.