Here’s the magic soup. I made it last week, and my sister, the world’s most critical cook, asked for the recipe.
My latest favorite (easy, also);
Curried Vegetable Soup:
3 cups fresh cauliflower florets,
1 14 oz. can unsweetened coconut milk
,1 14 oz. can or box vegetable or chicken broth
,
1 T. curry powder
,
¼ cup chopped fresh cilantro,
2 cups frozen baby peas – vegetable mix
In Dutch Oven combine cauliflower, coconut milk, broth, and curry powder.. Bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, until cauliflower is tender (about 10 minutes). Stir in frozen vegetable blend. Cook, uncovered, until heated through. May add ¼ teaspoon salt. Add ¼ c. chopped cilantro (more to taste)
I sprinkle fresh, grated, unsweetened coconut on top as garnish. May be fiddled with in creative ways. I added this time some cumin and turmeric..