Slow Cooker Cauliflower Curry Soup
When dinner's on the mind, there's nothing better than a soup that can be put together in the slow cooker. The machine then does all the work! This slow cooker cauliflower curry soup is a deliciously spiced recipe that will be so welcome when made during the coldest months of winter! Make it once and you'll be making it over and over!
Servings: 8 servings
Ingredients
- 2 tbsp vegetable or grapeseed oil
- 2 cloves garlic
- 2 tbsp red curry paste (I prefer Thai Kitchen brand)
- 1 bunch cilantro stems (reserve the leaves for garnish)
- 1 serrano pepper
- 2 tsp kosher salt
- 2 tsp turmeric
- 1 tbsp grated fresh ginger
- 3 tbsp almond flour
- 2 smashed lemongrass stalks
- 1 can no-salt-added chickpeas (drained and rinsed)
- 1 medium onion diced
- 1 head cauliflower cut into florets (about 4 cups florets)
- 4 cups chicken or vegetable stock
- 1 14-oz can whole fat coconut milk
- 2 cups frozen peas
- 1 cup basmati rice (basmati optional)
- 2 cups water
- 1 tsp saffron threads (optional)
Instructions
- In a food processor, combine 1 tablespoon oil, garlic cloves, red curry paste, cilantro stems, serrano pepper, salt, turmeric, and ginger. Pulse until combined, smooth, and like a paste.2 tbsp vegetable or grapeseed oil, 2 cloves garlic, 2 tbsp red curry paste (I prefer Thai Kitchen brand), 1 bunch cilantro stems (reserve the leaves for garnish), 1 serrano pepper, 2 tsp kosher salt, 2 tsp turmeric, 1 tbsp grated fresh ginger
- Heat a small skillet on medium heat and pour in prepared curry paste mixture. Add remaining tablespoon oil. Heat until the mixture begins to cook and darkens slightly, 3-5 minutes. Remove from heat and add to a 4-6 quart slow cooker.2 tbsp vegetable or grapeseed oil
- Add almond flour, smashed lemongrass, chickpeas, onion, cauliflower florets and stem, and stock. Cover with lid and cook on low 6-8 hours.3 tbsp almond flour, 2 smashed lemongrass stalks, 1 can no-salt-added chickpeas (drained and rinsed), 1 medium onion, 1 head cauliflower, 4 cups chicken or vegetable stock
- Before serving prepare rice. Heat up water with saffron threads. Once boiling, add rice and reduce heat to low. Cover and cook until the liquid is absorbed and the rice is tender, 15-20 minutes.1 cup basmati rice (basmati optional), 1 tsp saffron threads (optional), 2 cups water
- Once the curry is finished cooking, add frozen peas and coconut milk. Stir to dissolve milk solids. Remove lemongrass.2 cups frozen peas, 1 14-oz can whole fat coconut milk
- Serve over prepared rice and garnish with lime wedges, cilantro leaves, and plain yogurt.
Video
Nutrition
Serving: 1serving | Calories: 293kcal