How to Make Tasty Vegan curried cauliflower and beetroot soup

Vegan curried cauliflower and beetroot soup. Stir in cauliflower and sweet potato. Season with salt and pepper and add more curry powder if desired. This is the unique dish of Vrinda Idnani , it vegan cauliflower and beetroot curried soup.

Vegan curried cauliflower and beetroot soup Very thinly slice some of the roasted beetroots to make a flower. Heat a sauté pan and add coconut oil. Line a sheet pan with aluminum foil. You can cook Vegan curried cauliflower and beetroot soup using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vegan curried cauliflower and beetroot soup

  1. Prepare 500 gms of Cauliflower.
  2. You need 500 gms of Beetroot.
  3. It’s 15 gms of Hot curry powder.
  4. You need 100 ml of Coconut milk(homemade).
  5. It’s 1 tsp of Balsamic vinegar.
  6. You need 30 gms of Almond.
  7. It’s 1 tsp of Garlic, chopped.
  8. You need 1 tsp of Onion, chopped.
  9. You need 1 tsp of Coconut oil.

Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Vegan cauliflower and beetroot soup by Chef Nishant Choubey, Amazing cooking session by Chef Nishant. Here he is sharing his vegan soup recipe which is Very delicious and healthy. Add the curry, cumin, and salt and cook for an additional minute, then add the broth and lentils.

Vegan curried cauliflower and beetroot soup instructions

  1. Break the coconut and remove the brown part and cut into cubes. Now take mixer jar add coconut cubes and add 1/2 glass of water and make a paste..
  2. Now take a clean cotton cloth and remove all access milk from coconut paste.You can do same process till 2 time..
  3. Homemade coconut milk is ready..
  4. Wash the cauliflower and beetroot in cold water then take out the florets of the cauliflower and give a steam or boil the beetroot with skin till 2 whistle inside silver foil..
  5. Once cooked let beetroot rest, so that it's easy to peel off the skin puree of beetroot and adjust the consistency with balsamic vinegar..
  6. Very thinly slice some of the roasted beetroot to make a flower..
  7. Heat a sauté pan and add coconut oil. Add chopped onion, garlic, cauliflower florets and curry powder.
  8. Cook till the rawness of curry powder is off, add coconut milk and cook it for another 10 minutes..
  9. Take it off the heat and rest a while. In the mean time boil the skined almonds till it gets soft..
  10. Blend cauliflower with almonds to get pouring consistency..
  11. Pour cauliflower and beetroot soup separately..
  12. It can served both hot and cold..

This vegan cauliflower wild rice curry soup is topped with lightly seasoned chickpeas and other healthy ingredients like coconut milk, pureed vegetables, vegetable broth and curry spices. It's a good clean-out-the-fridge soup with a savory, creamy base. The cooler days ask for hearty and nourishing soups, and soups make my soul happy. So, to honour that, today I'm showing you how to make a Curried Cauliflower Soup with Kale and Carrots. This curried cauliflower soup is one of my newest recipes and maybe one of the most flavourful soups I've ever made.