Easy Vegan Thai Soup with Chilli that can be prepared quickly and conjures a cozy dinner after a long day.
I do not know about you, but a long day at work just makes me smoother than a few weeks ago. Well, in spite of my felt 5 kg of ginger that I consume during the week, caught me a cold last week.
So, if you’re overcoming similar hurdles as I do, and you’re looking for peace and a simple, warm meal, then this Soulfood Thai soup is just right!
Vegan Thai style soup that can be prepared quickly and conjures a cozy dinner after a long day. Vegan cauliflower soup without cream with spicy Thai flavor! A quick soup that you can also prepare during the week!
The preparation time of this cauliflower soup is max. 10 minutes and after about 20 minutes of cooking you can make yourself comfortable with a large plate!
1 small onion
1 teaspoon of coconut oil
Small cauliflower (without stem about 650 g)
1 liter vegetable broth
1 larger sweet potato (about 300 g)
2 cloves of garlic
150 ml vegan milk, e.g. Almond milk
1 teaspoon red Thai paste
1 teaspoon of turmeric powder
Optional: coriander leaves and chilli flakes
1 big pot
Easy Vegan Thai Soup with Chilli
Cut the onion into fine cubes and sweat for about 1 minute over medium heat with a teaspoon of coconut oil in a large pot. Cut the cauliflower florets into chunks and sweat them with the onion for a few seconds. Now deglaze with vegetable stock. Peel the sweet potato, cut it into pieces and add it to the pot with the garlic. Turn up the heat and simmer for about 20 minutes. Now puree the soup and refine with vegan milk, red Thai paste and turmeric powder.
Optionally garnish the soup with coriander and chilli flakes.
We recommend for you: One Pot Vegan Pasta with Creamy Tomato Sauce