We’re in the summer groove around here. The whole family has had close calls with sunburn and dehydration, but we have now remembered how to do summer well. You forget here in Northern MN that there’s such a thing as too much sun. As a Duluth tourism employee, I was given a lot of passes to the tourist attractions in Duluth. Passes that expire in two weeks. So we have been trying to soak up all that Duluth has to offer! Today will be the North Shore Scenic Railroad. Yesterday we went to The Edge and it was amazing. I want to go there weekly next winter.
This might seem like a strange time of year to make a hot soup recipe. But, if you’re like me, you have an abundance of veggies around these days and sometimes want something other than salad for lunch. I had a surplus of cauliflower the other day and was tired of eating it raw. This soup is very simple, quick, and packed with great flavor. The full fat coconut milk makes it a really filling meal!
Curried Cauliflower Soup
1 T olive oil
5 c chopped cauliflower
1/2 onion, diced
2 c snap peas, chopped into thirds
1 t salt
1/2 t garlic powder
1/2 t pepper
1 T coconut aminos
1 can full fat coconut milk
1 T green curry paste
1. Heat oil in medium size pan.
2. Add onion, cauliflower, and snap peas and saute until just starting to brown, about 5 minutes.
3. Add in all the spices, coconut aminos, coconut milk, and green curry paste. Bring to simmer and let simmer until cauliflower is soft, about 10 more minutes.