Creamy Curried Cauliflower Soup (Vegan)
This is a diverse Western Singaporean vegan fusion cuisine! In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine.
Ingredients
- 450 g chopped cauliflower florets
- 1 tbsp sunflower oil
- 1 tbsp chopped ginger
- 1 tbsp curry powder
- ¼ tsp turmeric powder
- 2 tbsp harissa paste (hot chili paste)
- 500 ml water
- 250 ml coconut milk
- 1 tsp sea salt
- 1 tsp mushroom seasoning
- black pepper optional
- roasted cauliflower florets optional
Instructions
- Take a cauliflower, about 450 grams, and chop them into small pieces.
- Mix one tablespoon of curry powder and a quarter teaspoon of turmeric powder with some water into a paste.
- Heat up the pot, pour in one tablespoon of sunflower oil, add in one tablespoon of chopped ginger. Fry till fragrant.
- Add the mixed curry paste, two tablespoons of harissa paste (hot chili paste). And stir-fry them.
- Add in the chopped cauliflower and 500 milliliters of water. Simmer for 15 to 20 minutes.
- Add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning.
- Fire off. Blend it.
- You may top with some roasted cauliflower and black pepper.
- It’s now nice and creamy and it’s ready to serve.
