Butternut Cauliflower Soup: A Golden Get Well Soup Recipe

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Butternut Cauliflower Soup: A Golden Get Well Soup Recipe Learn More

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[{"selector":"#anim-97b3dd6b-c4fc-44b0-bb09-f08444bed037","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c0c9ec92-1ec5-416a-bc6e-7ac6f1452062","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Our Butternut Cauliflower Soup is a real feast for the eyes. Packed with nutrients and bursting with flavor, this one-pot recipe is your golden ticket to good health! Learn More

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[{"selector":"#anim-7f1da116-26a3-48aa-9e94-6457822cc927","keyframes":{"opacity":[0,1]},"delay":2000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a8bdfcaf-b657-4526-8e8d-2db8c43a93f0","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":2000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] – Butternut squash – Cauliflower – Red lentils – Onion, Garlic – Vegetable broth – Curry powder – Olive oil – Coconut milk Ingredients Full Recipe

Heat a Dutch oven over medium high heat. Add onion and olive oil. Cook until translucent, about 4 minutes.

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Add garlic, fresh ground pepper, curry powder and curry leaves and cook a minute until fragrant.

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Add cubed squash, cauliflower and lentils.

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Cover with broth. Bring to a boil, reduce the heat and cover. Simmer for 20 minutes.

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Remove the curry leaves from the soup.

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Puree the soup in the Dutch oven with an immersion blender until smooth.

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Add coconut milk and stir until combined. Taste and adjust seasoning as needed.

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Cream of Mushroom Soup

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Heat a Dutch oven over medium high heat. Add onion and olive oil. Cook until translucent, about 4 minutes.

1

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Add garlic, fresh ground pepper, curry powder and curry leaves and cook a minute until fragrant.

2

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Add cubed squash, cauliflower and lentils.

3

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Cover with broth. Bring to a boil, reduce the heat and cover. Simmer for 20 minutes.

4

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Remove the curry leaves from the soup.

5

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Puree the soup in the Dutch oven with an immersion blender until smooth.

6

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Add coconut milk and stir until combined. Taste and adjust seasoning as needed.

7

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