🟦Doing Something New: Making Creamy Cauliflower Soup

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tbsp olive oil or butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 potato, peeled and chopped (adds creaminess)
• 4 cups vegetable stock (3 cubes)
• 1/2 cup milk or cream (optional for extra creaminess)
• Salt and pepper, to taste
• Nutmeg or smoked paprika (optional, for garnish)

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Instructions:

1. Sauté the aromatics:
   In a large pot, heat the oil or butter over medium heat. Add the onion and garlic and sauté until soft and fragrant (about 5 minutes).

2. Add the vegetables:
   Stir in the cauliflower and potato. Cook for a few minutes, stirring occasionally.

3. Simmer:
   Add the vegetable stock, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the cauliflower and potato are tender.

4. Blend:
   Use an immersion blender or carefully blend the soup in batches until smooth.

5. Finish:
   Stir in the milk or cream (if using), and season with salt and pepper. Warm through. Add a pinch of nutmeg or smoked paprika on top if desired.

6. Serve:
   Serve hot with crusty bread or a sprinkle of cheese or fresh herbs.

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Great choice! Here’s a Spicy Curried Cauliflower Soup—full of warm spices and vegetarian goodness.

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Spicy Curried Cauliflower Soup

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tbsp oil (olive or coconut oil works well)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder (mild or hot, your choice)
• 1/2 tsp ground cumin
• 1/4–1/2 tsp chili flakes (optional, for heat)
• 1 large potato or 1/2 cup red lentils (for creaminess)
• 4 cups vegetable stock
• 1 cup coconut milk
• Salt and pepper, to taste
• Juice of 1/2 a lemon or lime (to brighten at the end)

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Instructions:

1. Sauté aromatics:
   Heat oil in a large pot. Add onion and cook for 5 minutes. Add garlic and ginger, and cook for another minute.

2. Add spices:
   Stir in curry powder, cumin, and chili flakes. Let them cook for 1 minute to release flavor.

3. Add vegetables:
   Add cauliflower and potato (or red lentils). Stir to coat with spices.

4. Simmer:
   Pour in the vegetable stock. Bring to a boil, then lower the heat and simmer for about 20 minutes until everything is soft.

5. Blend:
   Use an immersion blender or blend in batches until smooth.

6. Finish:
   Stir in coconut milk and lemon or lime juice. Taste and season with salt and pepper.

7. Serve:
   Garnish with fresh coriander, a swirl of coconut milk, or crispy chickpeas