Chilled Spicy Cauliflower Soup
In an effort to reduce the heat in my kitchen my slow cooker came to the rescue this week when our AC broke down, on the 
hottest day of the year nonetheless.
A favorite recipe from the early days of the blog, chilled spicy cauliflower soup is a Summer favorite for Meg and I. With just 6 ingredients and limited preparation it’s a low effort dish to prepare which you can store in the refrigerator and eat over a few days. It’s creamy, and the aromatic curry flavors became the foundation for our Indian Dal slow cooker spice blend.
Continuing our month of sharing our Summer Zen experience we are offering free shipping* on our Indian Dal blend for the month of June. Click here to get yours! For free shipping please type “Summer Zen 2016” into the notes field. *(we will refund the $ shipping value)
Tune into WBEZ’s The Morning Shift this Friday 9-10am when we’ll be talking about our business and sharing summer slow cooking tips with new host Jenn White. Once we’re done there, we’re heading to the Summer Fancy Food Show to showcase our products over 3 days.
Come and see us at the Fancy Food Show in New York, June 26-28. We’ll be in the NEW BRANDS ON THE SHELF Pavilion. Register today at Fancy Food Show.
- 2 tbsp olive oil
- 2 tsp / 4 cloves garlic, minced
- 1 cup / 1 large white onion, diced
- 1 Indian Dal blend or 1 tbsp Madras curry powder
- 1 whole cauliflower, chopped roughly
- 4 cups / 32 fl oz chicken broth, low sodium
- 1/2 tsp salt
- 1 can coconut milk
- heat the olive oil in a skillet on medium; soften the garlic and onions for 2 minutes
- transfer the mixture to the slow cooker
- sprinkle in the Indian Dal blend
- add the cauliflower, chicken broth, salt, coconut milk
- stir, cover and cook on LOW for 5-6 hours or HIGH for 3 hours
- once cooked use an immersion blender and blend to a creamy consistency
- heat the oil on sauté function ,medium, and soften the onion and garlic for 2 minutes until translucent
- sprinkle in the curry powder
- add the cauliflower, vegetable broth, and salt
- secure the Instant Pot lid and pressure valve to Sealing
- press the Manual button and adjust the cook time to 5 minutes
- turn the dial to Venting and use Quick Pressure Release
- stir in the coconut milk and blend to a creamy consistency using an immersion blender
- for added decadence stir in a little truffle oil at the end
- the soup can be served immediately or chilled
Zen Moment
“Summer breeze, makes me feel fine, blowing through the jasmine in my mind”
-Summer Breeze – Lyrics by James Seals; music by James Seals & Dash Crofts, 1971
