There’s nothing like a bowl of warm and comforting soup during the cold weather months. This soup is both filling and nourishing, filled with warm and cozy spices, vegetables, and delicious flavorful toppings to keep things interesting.
Prep time: 40 minutes
Cook time: 40 minutes
¼ cup olive oil
1 large head cauliflower, cut into small florets
3 cloves garlic, roughly chopped
2 teaspoons ground turmeric
2 teaspoons fresh ginger, finely chopped
1½ teaspoons ground coriander
½ teaspoon ground cinnamon
Salt and pepper, to taste
1 can full-fat coconut milk
4 cups chicken or vegetable stock
½ cup unsweetened large coconut flakes, toasted
2 tablespoons pomegranate molasses
¼ cup whole milk yogurt or coconut milk
½ cup pomegranate seeds
1 bunch fresh cilantro, roughly chopped
- In a large cast-iron dutch oven over medium heat, add the olive oil. Once warm, add in the chopped ginger and garlic and cook for about 1 minute, until fragrant. Add in spices and stir around to coat in the oil and allow to toast about 30 seconds. Add in the cauliflower florets and season with salt and pepper. Toss to coat in the spice and oil mixture and continue to cook until slightly caramelized and beginning to brown, about 5 minutes. Add in the coconut milk and stock. Stir to combine. Increase heat to medium-high. Bring to a boil then reduce heat and continue simmer, until cauliflower is tender and liquid has reduced slightly, about 20 minutes.
- Remove from heat and blend soup using an immersion blender directly in the pot until soup is a uniformly smooth consistency. Alternatively, transfer the soup to a high-powered blender and work in batches to blend up into a smooth consistency, being sure to vent the lid to allow steam to escape. Transfer soup to bowls to serve and top with a drizzle of pomegranate molasses, drizzle of yogurt or coconut milk, and a sprinkling of pomegranate seeds, fresh cilantro, and toasted coconut flakes.