I could eat my weight in cauliflower and in red curry cauliflower soup. I like it steamed, roasted, pureed into mashers, served raw with pesto or Bagna Cauda and in soup. Who knew this opaque and not terribly attractive veggie could light my culinary fire?
I think it has to be in the top five of my favorite veggies. Cauliflower is versatile, affordable, nutritious and relatively painless to prepare, just like this Red Curry Cauliflower Soup.
This soup couldn’t be easier. It also holds well in the frig for up to three days, as well as in the freezer for up to two months. I love pairing this soup with a seasonal chopped salad and crusty bread or Naan for dipping.
I also serve this soup as a starter for a dinner party or a light lunch with my Arugula, Apple and Hummus Wraps. And of course, you can dine on a bowl of this soup a la carte with your favorite glass of wine.
Delicious Wishes and Loads of Love,