Looking for something for lunch but not sure what to make??? Try this Spicy Curry Cauliflower Soup Recipe and your tummy will be thanking you. I am experimenting with recipes Raw Vegan recipes here in Costa Rica this month and I’m finding some gems.This recipe it not only satisfying to the taste buds but it will keep you full until your next meal. And if your anything like me that loves the Indian flavours, your taste buds will be happy. This soup is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. it is also high is dietary fiber, omega-3 fatty acids,
A great compliment to this recipes is a Cucumber Tomato Dill Salad.
Serving Sizes: 4
Ingredients:
- 1 Head of Cauliflower Chopped
- 1/2 to 1 Cup Of Water according to preferred consistency
- 1 1/2 tbsp Curry Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- Cayenne powder to taste
- 2 tbsp Flax seed
- 1 Clove oF Garlic
- 1/2 inch oF Ginger
- 2 Tbsp Olive Oil
- Himalayan Salt or Sea Salt To Taste
Ingredients For Toppings
- Fresh Squeezed Lime To Taste
- 1/2 to 1 tbsp chopped Fresh Cilantro*
Supplies:
- Vitamix or blender
- Knife
- Cutting Board
Directions:
- Lightly toast your curry, cumin and coriander powder occasionally stirring on medium heat in a pan on your stove. Once the powders become nicely fragrant, it’s time to place them into your blender of choice. Add all other ingredients into your blender aside from the include toppings. Start to blend on low, slowing adding water according to your desired consistency. Slowly raise the speed of your blender until you reach a smooth creamy texture. Turn off your blender and pour the mixture into your serving bowls. Sprinkle in cilantro*, and squeeze your fresh lime into your serving bowl to taste. The cilantro and lime will compliment and bring out the flowers in your blended soup. Enjoy!
*Tip: Before chopping your fresh cilantro, make a fist and squeeze the cilantro in the palm of your hand pulsing a few times. this will help bring out the flavours it’s flavour.
