Curry Cauliflower and Coconut Milk Soup

It’s countdown time. But not just for the bird. In my household there are other things a-brewin’.

80P has a monster paper due by the end of today. In preparation, he has been consuming plenty of caffeine (coke and tea), grease (pizza) and salt (tortilla chips.) He can handle the mounting calories.

I, on the other hand, am facing another type of demon. This Saturday is my 10 year high school reunion. Eek! So while 80 is lovingly gorging on the tastiest calories, I’ve been trying to banish those foods for the past few days AND the coming few days.

Tonight 80’s pizza looked so amazingly shiny and beautiful. But I passed. I did however, end up making a mighty delicious meal for myself though, minus the bubbling cheese. If you’re also trying to keep it light before the big day of eating, I highly suggest a soup thickened with pureed vegetables.

Curry Cauliflower and Coconut Milk Soup

In a large pot, sautee 2 garlic cloves in oil with salt, pepper, curry powder and cumin. Then add in chopped cauliflower (I used yellow) and let the chunks start to brown. Add enough water so that the cauliflower is not completely submerged. Bring to a boil and then simmer for 15 minutes or so, until the chunks are soft.

Take the pot off of the heat and immersion blend the soup so most of the cauliflower has been turned into smoothness. Return it to the heat and add in coconut milk (I used the whole can). Of course add more salt and pepper and I also added in more curry powder and cumin.

The coconut milk really thinned out the soup, which I wanted to keep thick, so I let the soup simmer for another 15 minutes to thicken up again. And because I had a half a can of black beans left over from a breakfast burrito I threw them in as well.

Now this might not be as immediately satisfying as pizza delivered to your door, it will align you more in the Kate Moss camp.