- 2 c. small cauliflower florets
- 2 Tbsp. Butter (vegan or regular)
- 1 med. red bell pepper, seeded and cut into strips
- 1 lg. onion, finely chopped
- 2 tsp. ground turmeric
- 2 tsp. chilli powder
- 2 c. hot chicken stock (I use the vegetarian kind)
- 1 c. Milk of choice
- 2 Tbsp. chickpea flour
- ¾ c. Canned coconut milk
- 1 tsp. garam masala (opt.)
- 2 Tbsp. chopped cilantro or fresh parsley
- Melt the butter in a pot on high and add cauliflower, bell pepper and onion. Cook, covered, on medium heat for 5 minutes, stirring after 3.
- Stir in turmeric, chilli powder and stock. Cook, covered just about medium for 8 minutes, stirring often.
- Meanwhile, add a little of the milk to the flour to make a paste. Gradually stir in the remaining milk, and then stir the mixture into the soup. Cover and cook at 7 until just boiling.
- Stir in yogurt and garam masala. Heat on high until almost boiling.
- Stir in cilantro and parsley and serve immediately.
to be dairy free, what kind of ‘milk’ would taste the best and also was this a bit thick or quite thin?
Hi June. It very much depends on what you like for flavour. We mostly use coconut or almond milk these days. Coconut often adds a bit of thickness but some people don’t love coconut as a flavour. It’s not a super thin soup. The cauliflower adds some nice thickness.