Cooking With Coconut Oil: A Curried Cream of Cauliflower Soup Recipe

November 14, 2014

The health benefits of coconut oil have long been proclaimed by nutritionists. The fatty acids are healthful and the oil makes your skin and hair shine. I was slow to hop on the coconut oil band wagon, so I thought I would see what all the hype is about and read Dr. Bruce Fife’s The Coconut Miracle Cookbook, now in its fifth edition. The book shows readers how to harness the healthful benefits of eating coconut from weight loss and disease prevention (such as heart disease, cancer, diabetes, arthritis, and other degenerative diseases) to strengthening the immune system and preventing the premature aging of skin. Studies have shown that coconut can stimulate the metabolism, ward off Alzheimer’s, treat burns and can aid in constipation. It’s no wonder that the coconut has gained the reputation as a miracle cure!

Below is a delicious cauliflower soup recipe that has a hint of curry and sweetness from apple (we’ve also used pear). It’s easy to make vegan/vegetarian by simply skipping the chicken stock and using water or vegetable stock.  
Curried Cream of Cauliflower Soup
Serves 4

2 tablespoons coconut oil
1/2 cup chopped onion
1 1/2 teaspoons curry powder
1/8 teaspoon saffron
1/2 cup chopped apple
3 cups chopped cauliflower
2 cups water or chicken broth
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup coconut milk

In a medium saucepan, heat the coconut oil over medium-high heat. Add the onion, curry, and saffron and sauté for 2 minutes, stirring often. Add the apple and cook for another 5 minutes. Add the cauliflower, water, salt, and pepper. Bring to a boil, reduce the heat to medium-low, and simmer for about 15 minutes, until the cauliflower is tender. Add the coconut milk and simmer for 2 minutes more. In the bowl of a blender, puree the soup at low speed until smooth. Serve hot.

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