yield: 6
prep time: 5 MINUTES
cook time: 40 MINUTES
total time: 45 MINUTES
Ingredients
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- 1 slab thick bacon, chopped (skip if vegan)
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- 1 leek, sliced (white parts only)
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- 1 head cauliflower, stems removed and cut into florets
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- 1 small potato, peeled and cut into cubes
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- 2 tsp. ground turmeric
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- 1-inch knob of fresh ginger, minced
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- 1/2 tsp. ground coriander
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- 1/2 tsp. ground cumin
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- 1 quart chicken or vegetable broth
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- 1 can full-fat coconut milk
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- 1/2 tsp. salt
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- 1/4 tsp. pepper
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- Italian parsley for garnish (optional)
Instructions
1. Preheat soup pot on medium heat. Add bacon and cook for 5 minutes, until crispy. (If vegan, skip this step and use 1 Tbsp. oil of your choice and move on to next step.) Remove bacon when cooked and lay on paper towel-lined plate.
2. In same pan, add sliced leek and a good pinch of salt. Cook until leek has softened – about 5 minutes. If you need additional oil, you can always add a bit more.
3. Add cauliflower florets and potato, mix well, and cook for another 5 minutes.
4. Add spices, ginger, salt and pepper and toss to cook for 30 seconds to let spices release their flavor. Add broth and coconut milk and bring to a boil.
5. Reduce heat and let soup simmer for 25 minutes until vegetables are fork tender.
6. Next, carefully add the vegetables to the blender reserving the liquid and adding a bit at a time as you blend, until you reach desired creaminess. Adjust seasonings if you need more salt.
7. Top with bacon and freshly chopped parsley.
