After waking up half a dozen times throughout the night to check the greenhouse temperature I was having MAJOR doubts about our life decision to become farmers. Not only are we paranoid about the success of our crops, but the dirt that has made its way from the farm to our bed is driving me crazy. Little bits of dirt are scratching my back at all hours of the night. And yes, we wash our sheets (and shower for that matter). But it’s inevitable. We are covered in dirt 90 percent of the time.
In my sleep deprived state of mind I was thinking that maybe I should start applying for other jobs. (You know, ones that actually bring in an income and don’t require 24 hours a day on the clock). As I was browsing the classifieds on our computer and imagining what I would look like in a pantsuit Taylor stormed through the door with his new belt buckle. This little gem set me straight again. Farming is a good thing!
You want to know what else is a good thing? This coconut curried cauliflower soup. It is creamy, spicy, and warms you from the inside out. Rumor has it, a lot of you are experiencing snowy weather. This soup is your first class ticket to a warm paradise.
Crank the thermostat, make yourself a stiff drink (it doesn’t look like the storms letting up) and find your biggest soup spoon. Coconut Curried Cauliflower Soup is here to rescue you!
Coconut Curried Cauliflower Soup (serves 2-4)
1 TBS coconut oil
1 large head of cauliflower, chopped into small pieces
1 large baking potato, scrubbed and cut into 1 inch pieces
1 large yellow onion, diced
2 cloves of garlic, minced
2 tsp up to 1 TBS curry powder (start with 2 tsp and add more if you like it spicy!)
small dash of cayenne pepper
3 cups of veggie stock (if soup is too thick you can add more at the end)
1 cup of full fat coconut milk
salt and pepper to taste
Heat a large soup pan over medium heat. Add the coconut oil. Heat through for about 1 minute. Add the onion and saute’ for about 8 minutes stirring occasionally. Add the garlic and cook for about 1 more minute.
Add the cauliflower, potato, curry and cayenne. Cook for about 1 minute stirring constantly. Add veggie stock. Bring to a light boil and then reduce heat to a simmer. Simmer for about 25 minutes.
With an immersion blender (or regular blender) puree the soup. Add coconut milk salt and pepper to taste and stir to combine.
Taste test and season more if necessary. Enjoy!