Sometimes I like to veer away from the classic squash soup in the winter- even if it is a great way to get in your dose of greens. I find it can get slightly tiresome and by the time spring rolls around I don’t even want to see root vegetables! So having a few other soup options up your sleeve is ideal and that is where this recipe comes in. Are you ready to give it a go?
I came across some fresh lemongrass in the grocery store the other day which got me thinking about a coconut-y, Thai based soup with fresh lemongrass and cilantro. Lemongrass is an interesting herb to use. I love using it in tea and a lemonade type drink but don’t use it fresh very often. It goes so well in Thai recipes with fresh ginger, cilantro and coconut milk. In order to use the fresh lemongrass you need to first peel off the tough outer layers to get to the softer, flavourful part of the plant. Then, crushing them a bit with a rolling pin helps to release the aromatic part. If you can’t find fresh lemongrass you could try dried and just remove it at the end(I haven’t tired it in this recipe so if you do, let me know how it goes). You can order the dried lemongrass here or here.
The “meaty” part of this soup comes from cauliflower and shiitake mushrooms, making it a filling soup for vegans and carnivores alike. Red pepper adds a pop of colour and the hot pepper adds the teeniest bit of heat(depending on what type you use). Overall, this soup comes together really nicely and makes a lovely weeknight meal. Enjoy!
Thursday brings along another list of things I have found around the interwebs:
Have you been watching the Winter Olympics? You must have seen Tessa Virtue and Scott Moir’s spectacular gold medal skate by now. If not, you can see it here. Tessa and Scott start their program at 03:18:00.
What would this list be without a cute instagram feed?
As soon as my #whole30 is done I will be making this beautiful chocolate orange cake!
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!
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Thai Coconut Milk Cauliflower Soup (Vegan, Paleo, Whole30)
This vegan, paleo, whole30 compliant soup is a quick way to have a vibrant, flavourful dinner. Coconut milk, cauliflower, lemongrass, fresh ginger and cilantro effortlessly combine to make a tasty meal that will impress any critic.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Category: Main course
- Method: stove top
- Cuisine: Soup, vegan, paleo, whole30
1 tbsp ghee, coconut oil, avocado oil or other high heat cooking oil
1 onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
4 cups sliced shiitake mushrooms
3 cups chopped cauliflower (about 1/2 of a large head or cauliflower)
1 red pepper, sliced thinly
1 hot pepper, seeds removed and minced
1 tbsp microplaned fresh ginger
1 stalk fresh lemongrass
1 L vegetable broth
1 400mL can of full fat coconut milk (I used this one)
2 tsp red curry paste (I used this one)
2 tbsp coconut aminos (could also sub tamari)
1 tbsp toasted sesame oil
1 tbsp fresh lime juice
1 bunch cilantro
salt and pepper to taste
Heat your ghee or cooking oil in a large pot on medium. Add the onions and garlic and cook until onions are translucent (about 5 minutes). Add the celery, cauliflower and mushrooms and sauté for another 5 minutes.
Remove the tough outer layer from the stalk and cut it into 3-4 inch long pieces. Take a rolling pin and roll over each piece so the flavour and aroma is released. Cut the talks thinly so they can go into the soup.
Add the broth, coconut milk, coconut aminos, ginger, lemongrass and curry paste to the soup.
Bring the soup to a boil and then simmer on low, covered, for 15-20 minutes or until the vegetables are tender.
Add the toasted sesame oil, lime juice and salt and pepper to taste. Chop the bunch of fresh cilantro and add it to the soup, reserving some for garnishes.
Tamari could be used in place of coconut aminos. I would start with 1 tbsp and work up from there as I find it can be saltier than the coconut aminos.