The easiest way for me to eat healthy is to have the proper vegetables and clean ingredients in my home at all times.
When I prepare a delicious soup at the beginning of the week, I eat it for lunch and an occasional dinner during the next few days therefore feeling better about my food choices and myself.
This vegan and gluten free soup is one that you will crave. It is no punishment to eat this creamy lightly curried spoonful of delight.
Green Curry Soup with Cauliflower and Tofu
2 tablespoons olive oil
1 cup chopped leeks
1/3 cup cilantro stems
1 head of cauliflower broken into florets
3/4 cup raw basmati rice
2 tablespoon Thai green curry paste
1 tablespoon lemongrass paste
1 inch piece of ginger, peeled and grated
1 can coconut milk
4 cups vegetable stock
juice of one lime
In a large pot heat oil over medium heat. Add leeks, cilantro, cauliflower, rice, pinch of salt. Stir and cook for about 5 minutes.
Place curry paste, lemongrass paste and grated ginger in a large bowl. Add coconut milk and broth then beat with a whisk until combined.
Pour over veggies and bring to a boil. Lower hear to a simmer, cover partially, and cook about 20 minutes.
Allow to cool slightly, then spoon a few cups of soup into a Vitamix (or blender) and process until smooth then return to pot.
Reheat add lime juice and season with salt. Garnish with cilantro.
Adapted from Beard + Bonnet.
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- Check out my 2014 photo project How Quickly They Change.