Diana Sturgis Curried Cauliflower Leek Soup
Warm up with the velvety goodness of Diana Sturgis' Curried Cauliflower Leek Soup, a fragrant, plant-based delight that’s perfect for cozy evenings. This creamy soup blends tender cauliflower and sautéed leeks with an aromatic medley of curry powder, cumin, and coriander, all simmered in a base of rich vegetable broth and silky coconut milk. Quick and easy to prepare in just 45 minutes, this nutrient-packed recipe is both vegan and gluten-free, making it an excellent choice for healthy weeknight dinners or meal prep. Garnished with fresh cilantro and a squeeze of lime, it delivers a bright and zesty finish to complement its warm, spiced flavor. Try this comforting curried cauliflower leek soup for a bowl of pure comfort that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 medium head (about 2 lbs), chopped into florets Cauliflower
- 2 medium, white and light green parts sliced thinly Leeks
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1.5 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 0.25 cup, chopped (optional, for garnish) Fresh cilantro
- 1 cut into wedges (optional, for serving) Lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced leeks and cook for 4-5 minutes until they are soft and translucent, stirring occasionally.
Stir in the minced garlic, curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes more, until the spices are fragrant.
Add the chopped cauliflower florets to the pot and stir to coat them evenly with the spice mixture.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20 minutes, or until the cauliflower is tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender and puree until creamy.
Stir the coconut milk into the soup and return the pot to low heat. Cook for an additional 5 minutes, stirring occasionally. Adjust salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired. Serve with lime wedges for a fresh citrus twist.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 39.8 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
