When fall is around, my mind starts clicking and all I can think of is comforting, warm soups and stews. Since Curries are one of our all-time favorites because all of us just love it so much, I thought of making a soup out it.
And after I created this soup, I felt something was missing. A soup without anything crunchy was too boring for me. Yes, that is when those crispy cauliflowr florets find their way to my curry soup and I cannot even tell you, how good this combo is.
Those Chrispy Cauliflower Florets
We eat them as a snack, in soups, curries and with pretty much everything. I used to hate cauliflower as a kid, when it was overcooked and really soft but now I am a huge fan of oven baked cauliflower.
Roasted Red Pepper Curry Soup with Spinach and Chrispy Cauliflower Florets
7. October 2016
: 3-4
Ingredients
- 2 cans coconut milk
- 3 red bell pepper
- 150g baby spinach
- 150ml vegetable stock
- 100ml tomato puree
- 1 tsp red curry powder or paste
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground ginger or freshly grated ginger
- 3Tbs olive oil
- salt and pepper for taste
- Chrispy Caulifloer Florets
- 1 head of one cauliflower
- 1 Tbs paprika
- 2 Tbsp nutritional yeast
- 2Tbs olive oil
- 1 tsp sea salt
Directions
- Step 1Preheat oven to 180C. Wash and cut red bell pepper into halves and remove steam and seeds. Brush them with 2Tbs olive oil, put them into a baking dish and bake. After 15 minutes flip them over. Now give it another 15-20 minutes until the bell pepper is soft and the edges are brown
- Step 2Put the bell peppers, the coconut milk and tomato puree into the blender and blend until smooth for about 2 minutes
- Step 3Heat up 1 Tbs olive oil in a medium pot and add spices and spinach. After 1-2 minutes pour the vegetable stock and red bell pepper-coconut-tomato mix to the pot. Stir well while on high heat and after 10 minutes reduce heat and let simmer for another 20 minutes
- Step 4Take off heat and let cool for 15 minutes. Then add crispy cauliflower flortes to it
- Step 5Chrispy Caulifloer Florets
- Step 6Preheat oven to 200 C
- Step 7In a bowl or zip bag add spices and oil. Now add florets and mix well until all florets are fully covered
- Step 8Line baking tray with parchment paper and put florets onto it. Try to seperate all so they have enough space to not stick together
- Step 9Bake for 25 minutes and enjoy with roasted red pepper curry soup
