Smooth and vibrantly coloured cauliflower soup, flavoured with fragrant Thai red curry paste and makrut lime.
In theory it's early spring here in New Zealand, but this week's cold snap, interspersed with wind and intense rain, is telling a very different story.
Just as I was starting to get excited about salad, spring greens, and of course, asparagus, I'm right back to wanting cozy meals. To be fair, I'm not too sad soup season continuing a bit longer, because it makes it so easy to throw together a quick and nutritious meal.
Soup is more than just sustenance, it's comfort. Soothing to the soul on a grey day. This cauliflower soup meets those needs, like a warm hug from an old friend.
About this cauliflower soup
Cauliflower is an unsung hero of the soup world and I’d like to see everyone using it more often. As a base soup ingredient it’s quick to prepare and cook, substantial enough to provide body, and nutritious yet a lighter option than our old friend pumpkin. Neutral in flavour, it can handle almost whatever you throw at it – in this case, some bold Thai spices and makrut lime.
This cauliflower soup can be on the table in under 20 minutes, making it a perfect weekend lunch or light dinner. A can of beans adds an instant protein hit, and you’d never know they were there.
Choose a Thai curry paste you like the flavour of, and seek out some makrut lime leaves for their unmatched fragrance and authentic Thai flavour. I have a makrut lime tree growing in a pot, purely for its edible leaves. Mine has never produced fruit (probably because of the pot), but I nabbed a few makrut limes from my parents’ garden and was blown away by their intensely flavoured juice, which is amazing squeezed over the soup (or in a G&T).
Frequently asked questions
Makrut lime leaves (also known as kaffir lime) give this soup a distinctive and authentic Thai flavour, so seek them out if you can. If you don't have them, replace the lime leaves with the zest of two regular limes.
I've added cannellini beans because they're tender and blend into the soup without a trace, while giving it a protein boost. They also add body. You can leave them out, but the soup will be thinner and less satisfying. You can swap them for butter beans for the same result.
A high speed blender gives this soup a perfectly silky smooth texture. You could also blitz it, in batches, in a food processor, or blend it with an immersion blender, however it may not be quite as smooth.
Full fat coconut cream gives this soup a creamy texture and adds lots of flavour. If you want to reduce the fat content you can use coconut milk instead, though the soup won't be quite as creamy or tasty.
Get the recipe
EQUIPMENT
- Blender
INGREDIENTS
- 1 tablespoon oil
- 1 onion chopped
- 1 carrot peeled and chopped
- 3 cloves garlic roughly chopped
- 1 thumb ginger finely chopped
- 4 cups water
- 900 g cauliflower (about half a large cauliflower) cut into florets
- 1 can cannellini beans (400g) drained and rinsed
- 1 can coconut cream (400ml)
- 2-3 makrut lime leaves stems removed and very finely sliced
- 1 teaspoon salt
- 3-6 tablespoon Thai red curry paste (check label to ensure no fish products)
- 1-2 makrut or regular limes for squeezing
INSTRUCTIONS
- Heat oil in a deep pot over medium heat. Add onion, carrot, garlic and ginger, and cook for 5-10 minutes, until tender.1 tablespoon oil, 1 onion, 1 carrot, 3 cloves garlic, 1 thumb ginger
- Add water, cauliflower, cannellini beans, coconut cream, makrut lime leaves and salt. Simmer until the cauliflower is tender, then blend in batches until silky smooth.4 cups water, 900 g cauliflower, 1 can coconut cream, 2-3 makrut lime leaves, 1 teaspoon salt
- Return soup to the pot, bring back up to heat and add curry paste to taste – this will vary depending on the brand you use and its relative spice level. I find 4 tablespoon to be just right, and a suitable spice level for my children. Stir until the curry paste has dissolved into the soup, and simmer for a few minutes to let the flavours do their thing.3-6 tablespoon Thai red curry paste
- Serve with extra lime for squeezing.1-2 makrut or regular limes
RECIPE NOTES
- Nutrition information is estimated based on using 4 tablespoon Thai red curry paste.
Sharyn
Disappointed as it was not thick and the only flavour was the red paste which we found too hot.
Amber
I'm sorry to hear that you were disappointed with the texture and flavour, my family and children really enjoy this soup. With recipes that call for curry paste it is always important to taste and adjust to suit your preferences as we all have different tolerance for heat.