Makes 4 quarts
With curry, coconut, and tahini, this rich, restaurant-worthy soup delivers flavor with every bite. (Note: This recipe is appropriate only for the Maintenance phase, due to the coconut milk.)
1 large head cauliflower, cut into large stalks and florets
1 onion, quartered and roughly chopped
1 quart chicken bone broth (for homemade, see here)
3 cups filtered water
2 (15-ounce) cans coconut milk
2 tablespoons curry powder
½ teaspoon cayenne pepper (omit if you’re using a hot curry)
Sea salt
1 tablespoon tahini
Pine nut oil, for drizzling
Optional: fresh parsley or cilantro, for garnish
Combine the cauliflower, onion, bone broth, and water in a large stockpot. Bring to a gentle boil, then simmer over low-medium heat until the veggies are tender, 20 to 30 minutes. Puree, using an immersion blender or regular blender. (If using a regular blender, return the mixture back to the pot after blending.)
Add the coconut milk, curry, cayenne (if using), and salt. Dissolve the tahini into a few tablespoons of the hot soup, then add to the pot and blend well—the immersion blender works nicely for this. Simmer over low heat for about 20 minutes to allow the flavors to mingle.
Serve with a little drizzle of pine nut oil and garnish with fresh parsley or cilantro. This soup freezes nicely in quart-size mason jars, after cooling first in the fridge.