Being back in the kitchen after last week’s whirlwind felt good. My last post was certainly heavier than others I’ve written, but I’m really proud of the post. If you haven’t read it, I swear it’s not completely depressing!! So please give it a gander and I’d love to hear your thoughts and food memories. 🙂
Last night I wanted something comforting and creamy without dairy… I came up with Curried Cauliflower and Greens Soup with Coconut Milk. And I will say I was quite pleased with the outcome! It paired beautifully (😜) with binge watching Bosch on Amazon prime. Any one watching that?! It’s a really well done cop show, and is totally intense, pretty addictive and definitely dark. When I couldn’t handle any more, a girl’s got her limits, I switched over to happy and light HGTV’s Fixer Upper. I love that show. Chip and Joanna Gaines are adorable and the house transformations are incredible. I love Joanna’s sense of style and whimsy in her decorating. The shows are polar opposite but I highly recommend both, based on your preferences, of course.
In soup pot add enough water to steam:
- 1 large white onion, sliced
- 1 large head of cauliflower, chopped up
- 1 box of pre-washed super greens mix or your choice of spinach, chard, kale, etc.
- Sea salt
Steam onion and cauliflower first until starting to soften, about 10 minutes. Then add greens to wilt.
After veggies were soft I drained off a little water because I wanted thick soup.
On low heat, stir in:
- 1 can full-fat UNSWEETENED coconut milk, with liquid (I used Thai Kitchen Organic Unsweeted Coconut Milk)
- 4 teaspoons of red curry paste, or more or less to taste (I used Thai Kitchen Red Curry Paste)
- Additional sea salt to taste
Use an immersion stick blender or regular blender to purée the soup until desired consistency. I wanted a thick comforting soup so just the can of coconut milk with the liquid was plenty for me, and didn’t over power with coconut flavor.
The plan was to top it with shrimp but they got all mushy and tasted funny so I skipped them and had a vegan dinner. I also think that the soup would be super yummy with chickpeas if you eat legumes, which I miss and may reintroduce soon. I just topped mine with some extra virgin olive oil.
Yours in happy full bellies,
The Foggy Foodie