Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan curried cauliflower and beetroot soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan curried cauliflower and beetroot soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Vegan curried cauliflower and beetroot soup is something that I have loved my entire life. They are fine and they look fantastic.
Hello Everyone, I am Amita Singh, passionate about food and cuisines of India. This youtube channel is for food lover like you all who wants to learn about. Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste.
To get started with this particular recipe, we have to first prepare a few components. You can cook vegan curried cauliflower and beetroot soup using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vegan curried cauliflower and beetroot soup:
- Take 500 gms Cauliflower
- Take 500 gms Beetroot
- Make ready 15 gms Hot curry powder
- Make ready 100 ml Coconut milk(homemade)
- Prepare 1 tsp Balsamic vinegar
- Take 30 gms Almond
- Get 1 tsp Garlic, chopped
- Take 1 tsp Onion, chopped
- Prepare 1 tsp Coconut oil
Creamy Vegan Curried Cauliflower Soup- infused with Indian Spices and coconut milk, this simple healthy soup is vibrant, healthy and glowing! Creamy, vegan and oh so tasty, this Curried Cauliflower Soup is cozy and warming. It starts with sauteing onion, garlic, ginger, and an apple- for. This Curried Cauliflower Soup is healthy, nutritious and delicious.
Steps to make Vegan curried cauliflower and beetroot soup:
- Break the coconut and remove the brown part and cut into cubes. Now take mixer jar add coconut cubes and add 1/2 glass of water and make a paste.
- Now take a clean cotton cloth and remove all access milk from coconut paste.You can do same process till 2 time.
- Homemade coconut milk is ready.
- Wash the cauliflower and beetroot in cold water then take out the florets of the cauliflower and - give a steam or boil the beetroot with skin till 2 whistle inside silver foil.
- Once cooked let beetroot rest, so that it's easy to peel off the skin puree of beetroot and adjust the consistency with balsamic vinegar.
- Very thinly slice some of the roasted beetroot to make a flower.
- Heat a sauté pan and add coconut oil. Add chopped onion, garlic, cauliflower florets and curry powder
- Cook till the rawness of curry powder is off, add coconut milk and cook it for another 10 minutes.
- Take it off the heat and rest a while. In the mean time boil the skined almonds till it gets soft.
- Blend cauliflower with almonds to get pouring consistency.
- Pour cauliflower and beetroot soup separately.
- It can served both hot and cold.
It's easy to make, plus it's vegetarian and vegan friendly too! I don't like wasting food, so a couple of weeks ago I decided to do something with the cauliflower and see if I could make it something I would enjoy- and enjoy it I did. Meera Sodha's cauliflower, beetroot and asparagus salad with mustard-miso sauce. Cauliflower, beetroot and asparagus salad with mustard-miso dressing. White miso is milder, sweeter and less pungent than brown miso, and you can buy it in big supermarkets, Asian food stores and online.
So that’s going to wrap this up for this special food vegan curried cauliflower and beetroot soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
