Spring Green Cauliflower Soup (Vegan Option)
Spring Green Cauliflower Soup is loaded with cauliflower, zucchini, leeks, fennel, avocado and lots of fresh ginger and herbs with a kick of spice.
Servings Prep Time
8cups 10minutes
Cook Time
25 to 30minutes
Servings Prep Time
8cups 10minutes
Cook Time
25 to 30minutes
Ingredients
Instructions
  1. Heat olive oil in a large stock pot over medium heat.
  2. Add leeks and onions and cook for 3 to 4 minutes before adding garlic, fresno chili and the chopped fennel to the pot.
  3. Toss red chili flakes, turmeric, coriander and Chinese five spice in the pot, stir well and continue cooking for 2 to 3 more minutes.
  4. Drop in zucchini, grated fresh ginger and cauliflower. Pour in stock and coconut milk. Bring to a light boil and reduce to a simmer.
  5. Simmer until vegetables are soft, approximately. Add avocado, saffron and fresh herbs.
  6. Blend soup until smooth using an immersion blender or pour into a food processor or blender.
  7. Place back on the stove and simmer for 3 to 4 more minutes.
  8. Season to taste with salt and pepper.
  9. Serve hot or cold, garnished with fresno chili or avocado slices and chopped fresh herbs, if desired.
Recipe Notes