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Cauliflower Soup

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Ingredients

  • 1 head cauliflower, cut into florets
  • 1 onion, coarse chop
  • 3 garlic cloves, halved
  • 5 cups vegetable stock
  • 1 14-ounce can coconut milk
  • 1 tablespoon curry paste

Method

Preheat oven to 350˚ F.

  1. Place cauliflower, onion and garlic on a baking sheet. Bake in oven until brown, about 30 minutes. 
  2. Bring vegetable stock, coconut milk and curry paste to a boil in a large saucepan over high heat. 
  3. Add the roasted vegetables, then reduce heat to medium-low. Cover and simmer 15 minutes. 
  4. Carefully purée the soup in a blender (or use an immersion blender) until it has reached your desired consistency.

The Ship Lantern Inn serves this with Apple Chutney

Hudson Valley Restaurant Week is back this October 28 to November 10!