Cauliflower and potatoes create a hearty base, and spices, garlic, ginger and lemon add layers of flavor to this silky smooth vegetarian soup. Don’t skimp on the garnishes. The fresh cilantro and toasted almonds contribute a pretty finish and a crunchy texture.
Slow-Cooker Cauliflower-Turmeric Soup
- 1 head cauliflower, about 2 1/2 lb. (1.25 kg)
- 1 lb. (500 g) Yukon Gold potatoes (about 4), peeled and cut into 1-inch (2.5-cm) cubes
- 2 Tbs. coconut oil, ghee or olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 Tbs. peeled and grated fresh ginger
- 1 Tbs. firmly packed light brown sugar (optional)
- 1 Tbs. ground turmeric
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 to 1 tsp. cayenne pepper (optional)
- Kosher salt and freshly ground black pepper
- 1 can (14 fl. oz./425 ml) coconut milk (not light), shaken well before opening
- 2 cups (16 fl. oz./500 ml) vegetable stock or water
- Juice of 1/2 lemon
- 1/4 cup (15 g) chopped fresh cilantro, plus more for garnish
- 1/3 cup (30 g) sliced almonds, toasted
1. Trim the cauliflower and cut into equal-size florets, each about 1 1/2 inches (4 cm). (You should have about 1 1/2 lb./750 g.) Put the cauliflower and potatoes in a slow cooker.
2. In a fry pan over medium heat, warm the coconut oil. Add the onion and garlic and cook, stirring often, until lightly golden, about 7 minutes. Add the ginger, sugar, turmeric, cumin, coriander, cayenne to taste, 2 tsp. salt and 1/2 tsp. black pepper, stir to combine, and let cook for 30 seconds. Add the coconut milk and stir until the coconut solids have melted. Remove from the heat.
3. Pour the coconut milk mixture and the stock into the slow cooker and stir to mix with the vegetables. Cover and cook on the low setting for 6 hours, stirring once or twice if possible. The vegetables should be very tender.
4. Uncover, let cool for a few minutes, then stir in the lemon juice and cilantro. Using a ladle, transfer the mixture to a blender or food processor and process until smooth. (You may need to puree the soup in batches, depending on the size of your blender or processor.) Return the soup to the slow cooker, re-cover and heat on the low setting until warmed through, 15 to 30 minutes. Taste and adjust the seasoning with salt and pepper.
5. Ladle the soup into individual bowls. Top each bowl with a sprinkle of cilantro, toasted almonds and a few grinds of black pepper, then serve. Serves 6.
Discover the secrets to making the most of your slow cooker with
Everyday Slow Cooking, by Kim Laidlaw.