Description
This Creamy Curried Cauliflower Noodle Soup is a comforting, flavorful dish perfect for cozy nights. Combining aromatic spices with tender cauliflower, noodles, and coconut milk, this vegan soup offers a rich, creamy texture and a subtle heat that warms you up from the inside out. Quick to prepare and packed with nutritious ingredients, it’s an ideal meal for any night of the week.
Ingredients
Scale
Vegetables
- 1 large White Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 thumb-sized piece Ginger (finely chopped)
- 1 Red Chilli (adjust according to preferred heat level)
- 1 large head Cauliflower (cut into florets)
- 100 g Tenderstem Broccoli (can substitute with green beans)
Liquids & Broth
- 400 ml Vegetable Stock (made with boiling water and a stock cube)
- 1 can Tinned Coconut Milk (full-fat for best results)
Pantry & Spices
- 300 g Noodles (Amoy medium noodles or udon/ramen)
- 0.5 teaspoon Salt (adjust to taste)
- Olive Oil (for sautéing, about 2 tablespoons)
- Spices: Turmeric, Cumin, Ground Coriander, Paprika (adjust to personal preference, approximately 1 teaspoon each)
- Tamari (optional, for gluten-free option)
- Lime Juice (from 1 lime, added during cooking)
Instructions
- Prepare the aromatics: Heat olive oil in a large frying pan over medium heat. Add the finely diced onions, chopped ginger, and red chilli. Sauté these ingredients for 4 minutes until the onions start to soften and the mixture becomes fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute, ensuring the garlic releases its aroma but does not burn.
- Cook cauliflower with spices: Add the cauliflower florets along with the lime juice and selected spices—turmeric, cumin, ground coriander, and paprika. Sauté everything together for 3 to 4 minutes to allow the spices to infuse the cauliflower.
- Add liquids and simmer: Pour in the vegetable stock and full-fat coconut milk. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes until the cauliflower becomes tender and the flavors meld.
- Cook noodles and broccoli: Add the noodles along with the tenderstem broccoli (or green beans if substituting). Cook for another 4 minutes until the noodles are soft and the broccoli is tender but still vibrant.
- Season and serve: Taste the soup and adjust the seasoning with salt and additional spices if needed. For a gluten-free option, stir in tamari as desired. Serve warm and enjoy your creamy curried cauliflower noodle soup.
Notes
- Use full-fat coconut milk for the best creamy texture.
- Adjust the red chilli quantity to control the heat level.
- Tenderstem broccoli can be replaced with green beans if preferred.
- To make it gluten-free, use tamari instead of soy sauce and ensure noodles are gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be reheated gently on the stovetop or in the microwave.
