Ingredients
- ●2 tablespoons extra virgin olive oil
- ●1 medium head cauliflower, chopped into small florets (about 6 cups)
- ●1 medium onion, chopped
- ●1 clove garlic, chopped
- ●2 tablespoons red Thai curry paste
- ●1 teaspoon ground turmeric
- ●1 teaspoon ground ginger
- ●¼ teaspoon kosher salt
- ●1 3/4 cups water
- ●1 can (13.6 fluid ounces) lite coconut milk
- ●2 MAGGI Vegetable Flavor Bouillon Cubes
Bouillon
Make It
Step 1
Heat oil in large saucepan over medium-high heat. Add cauliflower, onion and garlic; cook, stirring frequently, for 10 minutes. Add curry paste, turmeric, ginger and salt. Cook for 2 minutes.
Step 2
Add water, coconut milk and bouillon; bring mixture to a boil. Reduce heat to low. Cover; cook for 10 minutes or until cauliflower is tender.
Step 3
Use an immersion blender to puree the soup. If you don’t have an immersion blender, the soup can be pureed in batches in a blender.
Step 4
Serve topped with chopped fresh cilantro and chopped toasted cashews, if desired.
