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Pale yellow soup with Cauliflower, Fennel bulb and carrots in a round white bowl. Garnished with green onions, fennel fronds and chili oil. There's a nutcracker who looks like a chef in the foreground.

Cauliflower & Fennel Coconut Curry Soup

Stacey Mincoff
Print Recipe Pin Recipe
Total Time 1 hour
Course Dinner
Cuisine Indian
Servings 6 Servings
Calories 273 kcal

Ingredients
 
 

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Celery (about 3 spears, chopped)
  • 1 Cup Carrots (about 2-3 medium carrots, chopped)
  • 3 Cups Cauliflower (about 1/2 large head, chopped into large chunks)
  • 3 Cups Fennel Bulb about 2 large bulbs, chopped into large chunks
  • 1 Cup Shallots (finely chopped)
  • 1 Tablespoon Garlic (about 3-5 cloves, minced)
  • 2 1/2 Cups Stock (vegetable or chicken)
  • 2 1/2 Cups Water
  • 1 1/2 Teaspoon Ground White Pepper
  • 2 Teaspoons Ground Coriander
  • 3 Teaspoons Ground Curry Seasoning
  • 1 Teaspoon Hot Paprika
  • 13.66 Ounces Unsweetened Coconut Milk from a Can (or coconut cream and more water)
  • 4 Green Onions (optional for garnish)
  • Salt to taste

Instructions
 

  • Heat oil in dutch oven or soup pot, on medium high. Sauté shallots and garlic for about 1-2 minutes, then add all vegetables, season with salt and continue cooking for another 2-3 minutes. Add the stock, water, coconut milk and seasonings. Stir, cover partially with lid and cook for about 15-20 minutes or until vegetables are tender. Garnish with fennel fronds, green onions and chili oil (optional).

Nutrition

Calories: 273kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 14gSodium: 479mgPotassium: 797mgFiber: 7gSugar: 9gVitamin A: 4160IUVitamin C: 38mgCalcium: 92mgIron: 3mg
Keyword Dinner, Gluten Free, One Pot Meal, Soup, Vegetarian
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