Green Curry Green Apple Cream of Cauliflower with Truffle Crema

26073470_886896691490966_5531917245887807488_n.jpg

  • 1 tablespoon butter-flavored coconut oil

  • 1 large onion, diced

  • 3 celery stalks, diced

  • 1 garlic clove, minced (only use one—you don't want the garlic to overpower)

  • 2 teaspoons green curry powder

  • 3 potatoes, peeled and diced

  • 3-4 green apples, peeled and diced (if they are large, only use 3)

  • 1 head cauliflower, cored and separated into florets

  • 3-4 cup water (enough to cover)

  • 1 tablespoon vegetable stock paste or No Chicken broth paste (if you don't have the paste, you can use boullion cubes)

  • 3 tablespoons nutritional yeast

  • 1 cup almond milk

  • Salt to taste

Heat a large dutch oven or a large pot on medium heat. Add coconut oil, then onion and celery, and saute until translucent. Add garlic and saute for 30 seconds then add curry powder. Mix well and cook curry powder for 20-30 seconds to awaken all the spices. Add potatoes, apples, and cauliflower, and add enough water to cover vegetables by 1/4-1/2 inch. Add vegetable stock paste and bring to a simmer. Simmer for 20-30 minutes until vegetables are cooked through and softened. Use a hand immersion blender and blend until smooth. If you don't have an hand immersion blender, you can use a hand blender or stand blender. Caution: Be sure to place a kitchen towel between blender and lid to absorb the steam!!!! This is so the steam doesn't build up and burst HOT SOUP in your face when you blend it. Return soup to pot, add almond milk, nutritional yeast, and salt. Serve by itself or drizzled with my truffle crema below.

Truffle Crema

  • 3-4 tablespoon vegan sour cream

  • 2 teaspoons water

  • 1 teaspoon truffle oil

  • Pinch of salt

Whisk well until completely smooth.

Charity Morgan