This creamy, curry-infused soup is loaded with wholesome veggies like cauliflower, broccoli, and potatoes, making it a comforting yet nutrient-packed meal. It’s completely vegan and dairy-free, perfect for those seeking a hearty, plant-based dish that’s full of flavour.
Instructions:
- 3-4 tbsp olive oil
- 1 yellow onion, chopped
- 6-7 garlic cloves, whole
- 2 tsp curry powder
- 2 medium potatoes, cubed
- 2 heaping cups cauliflower florets
- 3 heaping cups broccoli florets
- 500ml vegetable stock
- 1 can coconut milk
- salt & pepper, to taste
Instructions:
Prep the Veggies:
Chop the potatoes into cubes, and cut the cauliflower and broccoli into small florets for easier blending later.
Sauté the Base:
In a large pot over medium-high heat, add the olive oil and chopped yellow onion. Sauté for 1 minute, then add the whole garlic cloves and curry powder. Stir well to coat the onions and release the fragrant spices.
Cook the Veggies:
Add the potatoes, cauliflower, and broccoli to the pot. Season with salt and pepper to taste, then pour in the vegetable stock and coconut milk. Stir everything together to combine.
Simmer the Soup:
Cover the pot with a lid and bring the soup to a boil (this should take 5-10 minutes on medium-high heat). Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, or until all the vegetables are fork-tender.
Blend Until Smooth:
Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
Serve & Enjoy:
Serve hot or cold, garnished with salted toasted pumpkin seeds, chili flakes, and a drizzle of coconut cream for extra flavor and texture.
Check out my Instagram video below to see how this soup is made!
