Mildly spiced, this vegetable and bean-based curry soup is quick, simple, and warming.
Makes 4 servings
- 2-1/2 teaspoons olive oil
- 1/4 medium sized onion, chopped
- 1/3 cup celery, chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 3-1/2 cups cauliflower florets
- 1 cup garbanzo beans, cooked
- 1-2/3 cup vegetable stock
- 3/4 teaspoon salt
- 3/4 cup coconut milk
- 1-1/4 teaspoons red curry powder
- Optional: chopped cilantro, peanuts, and scallions
Heat oil in a pot over medium heat. Add onion and celery and cook for several minutes until soft and onions are translucent. Add garlic and ginger and cook for about a minute, until fragrant. Then add cauliflower florets, garbanzo beans, stock, and salt and bring to simmer. Cook until the cauliflower is soft. Stir in coconut milk and red curry powder and cook until heated through.
Garnish with cilantro, nuts, or scallions if desired.