Aligning With Health
Heidi Tobey - Holistic and Functional Wellness Health Coach

Creamy Curried Cauliflower Soup

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Yeilds 4 Servings

Ingredients
  • ¼ cup raw sunflower kernels
  • 3½ cups unsweetened plain almond milk, divided
  • 3 teaspoons mild curry powder, divided, more to taste
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped
  • 5 cups (about 1 pound) cauliflower florets

Directions
Preheat the oven to 350ºF.

In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.

Meanwhile, heat ½ cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes.

Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
 

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