Vegan Tapas: Coconut Curry & Cauliflower Soup
Remember that Cauliflower Soup I posted back in December? Well.
This is that soup, gone Sex in the City. Or Gilmore Girls. Or sparkly vampireville. I dunno. I can’t keep up on the latest pop culture icons of sheer fabulousness.
Whatever it is. This is that.
The addition of curry and coconut milk to the original soup recipe is reminiscent of this Slow Cooker Indian Soup I posted over at Tablespoon last month. But it’s simpler. And splendider. And perfect when poured into tiny clear cups and served for Tapas parties. And other occasions of general merriment.
Real World Admission: My children hovered around the tapas table during the party, picked at the Goat Cheese Stuffed Peppers, then fell into sobbing fits for Top Ramen. I heaved the I-give-up heave, cooked up four packets of the stuff, and served them in bowls at the kitchen table. WHILE THE PARTY WAS GOING. I did that. I mean…who does that?!!!
Real World Admission, Too: Feeling less than apologetic about the ramen, I saved all party leftovers for myself, then ate six of these soup cups for lunch the next day. Well, not the cups, but the soup. In the cups.
This is not the moment to take parenting notes.
This is the moment to make soup. For fabulous, discerning grown-ups.
And super-cute kids.
(Aw, heck. Keep ramen in the pantry….just in case.)
Coconut Curry & Cauliflower Soup
Yield: Makes 4 large or 12 mini servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Creamy and full of a mildly sweet kiss of curry, this soup is perfect served in tiny bowls for a tapas party, or big bowls for a regular meal. I found the small serving cups I used in the plastic goods section of Party America. I was able to buy a packet of 40 cups for $7.99. Totally worth the price to have individual, disposable serving cups for our crew of partymunchers!
1 head cauliflower
1 small, fresh clove garlic
1/2" slice shallot
1 can coconut milk
1/2 tablespoon curry powder
1/2 teaspoon garam masala (optional)
salt to taste
1 cup purple grapes, halved
1/4 cup scallions, chopped
2 tablespoons sliced almonds
Clean cauliflower and place the florets into a large pot. Cover with water and bring to a boil. Cook until tender. Drain everything but 1/4 cup of water.
Transfer cauliflower to an industrial-sized blender (like a Vitamix). Add garlic clove, shallot, coconut milk, curry powder, and garam masala. Blend until creamy. Add salt to taste. Add more water, if needed, until the soup is a pourable consistency.
Pour soup into serving bowls. Top with grapes, almonds, and scallions. Serve hot or room temperature. Enjoy!