When life gives you cauliflower, you tend to make Aloo Gobi, Gobi masala or Gobi paratha as a devout Indian home chef. That was me until I was fed up of the first two options and lacked the time and patience for the stuffed Gobi paratha option. And that is how this soup was conceived!
Ingredients
Ingredients
- Cauliflower florets (frozen or fresh)- 2-3 cups (or 1 cauliflower head)
- Frozen or fresh corn kernels (I use roasted corn)- 1/2 cup
- Onion- 1 medium chopped into large pieces
- Coconut milk reduced fat- 1/2 cup
- EVOO- 1 teaspoon or more to roast
- Vegetable broth- 1 cup
- Roasted cumin powder- 1/2 teaspoon
- Garam masala powder- 1/2 teaspoon
- Turmeric powder- 1/2 teaspoon
- Smoked paprika- 2 teaspoons
- Balsamic vinegar- to garnish
- Salt/pepper to taste
- Cilantro/parsley chopped to garnish
- Smoked gouda or goat cheese - per taste
- Tortilla strips to garnish
Directions
Preheat the oven to 400 F. Spread the chopped cauliflower florets and the onions on a non stick sprayed cookie sheet. Coat them in EVOO lightly and sprinkle some salt and pepper. Bake for 15 minutes rotating the sheet once in-between. Blend the roasted veggies with vegetable broth and roasted corn. Heat the soup on a stove top on medium to low medium heat and add the coconut milk and the seasonings. Let it simmer on low for a few minutes. Serve the soup hot garnished with cilantro/parsley, cheese, balsamic vinegar and tortilla strips. Enjoy with sour dough bread or Avocado toast.
https://photos.app.goo.gl/LZ71fcmjarkV5XDm6
https://photos.app.goo.gl/LZ71fcmjarkV5XDm6
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