Curried Cream of Cauliflower Soup with Shrimp
4
10 minutes
10-15 minutes
American
Soup
I really was hungry for soup but had limited ingredients… what’s a girl to do? Throw it together and see what happens! And in this case, it was pure magic. The entire family was licking the bowls and wanting more. As a Lean and Green recipe, I have to tell you, this one is a keeper!
Don’t let the ingredients fool you.. the sweet shrimp is the perfect accompaniment to the light, creamy curry. It’s NOT hot and spicy, rather warm and delicious with incredible flavor. And the Lean and Green counts? See the end. You won’t believe it!
Happy Cooking!
Stacey
Ingredients
4 tsp unrefined coconut oil
1 C onion, chopped (or scallions- whites only)
1 1/2 lbs. cauliflower florets
4 C unsweetened almond milk
1 3/4 lb. raw shrimp, cleaned, shells & tails removed
- Salt and Pepper to taste
Directions
Heat oil over medium heat in the bottom of a soup pot. Add onion, Garlic and Spring Onion Seasoning and India Seasoning and cook for 4-5 minutes until translucent, but not browned. Heating slowly over lower heat releases the flavors of the curry and the garlic to make for a more flavorful soup.
Add cauliflower and milk and bring to a boil. Reduce heat to low, cover the pot and let the soup simmer for 10 minutes.
Remove lid and using a stick blender (immersion blender) OR by working CAREFULLY in small batches with a conventional blender, puree the soup until smooth.
Place the soup pot back over the heat, add shrimp and stir to combine. Place the cover back on the pot and simmer for 6-10 additional minutes until shrimp are fully cooked. The cooking time will vary depending on the size of the shrimp. Cook them until opaque, but not too much longer or they will be rubbery.
Season with salt and pepper to taste & serve hot.
