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.
1 tbsp ghee, coconut oil or avocado oil (coconut oil or avocado oil for vegan option)
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, mushrooms and peppers and sauté for another 5 minutes.
Remove the tough outer layer from the lemongrass 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 stalks 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.