A Warming Bowl of Comfort
This red curry cauliflower soup is rich, creamy, and full of vibrant flavour. With a smooth base of cauliflower and sweet potato, paired with lightly grilled vegetables and tofu, it makes a satisfying and nourishing option for lunch or dinner. You’re going to love how warming and colourful this dish feels, especially on cooler days.
Simple Steps to Create It
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Cut tofu into cubes and toss with a spoonful of curry paste. Set aside.
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Heat coconut oil in a large saucepan and stir through the remaining curry paste until fragrant.
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Add cauliflower, sweet potatoes, and vegetable stock. Simmer for 15–20 minutes until tender.
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Lightly grill the broccoli, beans, and tofu on a grill pan or barbecue until bright and crisp.
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Stir coconut milk, lime juice, and fish sauce into the soup base, then allow to cool slightly.
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Blend carefully until smooth and creamy.
-
Serve hot, topped with grilled vegetables and tofu. Garnish with fresh coriander.
The Goodness in Every Spoonful
Cauliflower provides a naturally light base and is a source of fibre and vitamins, while sweet potatoes bring natural sweetness and a comforting texture. Tofu adds plant-based protein, and the grilled vegetables provide crunch, colour, and freshness. Together, they create a balanced bowl that is as nourishing as it is flavourful. For extra support, you might like to pair this meal with Happy Digestion, which has been designed to complement a gut-friendly diet, or Happy Hormones, a customer favourite for daily balance.
Enjoy, Share, and Nourish
This soup is a beautiful way to bring warmth and nourishment to your table. Enjoy it as a cosy dinner, prepare extra for lunches, or share with family and friends. Pair it with your favourite Happy Healthy You products as part of your daily routine and let this recipe inspire you to explore more wholesome, plant-rich meals.
A Warming Bowl of Comfort
This red curry cauliflower soup is rich, creamy, and full of vibrant flavour. With a smooth base of cauliflower and sweet potato, paired with lightly grilled vegetables and tofu, it makes a satisfying and nourishing option for lunch or dinner. You’re going to love how warming and colourful this dish feels, especially on cooler days.
Simple Steps to Create It
-
Cut tofu into cubes and toss with a spoonful of curry paste. Set aside.
-
Heat coconut oil in a large saucepan and stir through the remaining curry paste until fragrant.
-
Add cauliflower, sweet potatoes, and vegetable stock. Simmer for 15–20 minutes until tender.
-
Lightly grill the broccoli, beans, and tofu on a grill pan or barbecue until bright and crisp.
-
Stir coconut milk, lime juice, and fish sauce into the soup base, then allow to cool slightly.
-
Blend carefully until smooth and creamy.
-
Serve hot, topped with grilled vegetables and tofu. Garnish with fresh coriander.
The Goodness in Every Spoonful
Cauliflower provides a naturally light base and is a source of fibre and vitamins, while sweet potatoes bring natural sweetness and a comforting texture. Tofu adds plant-based protein, and the grilled vegetables provide crunch, colour, and freshness. Together, they create a balanced bowl that is as nourishing as it is flavourful. For extra support, you might like to pair this meal with Happy Digestion, which has been designed to complement a gut-friendly diet, or Happy Hormones, a customer favourite for daily balance.
Enjoy, Share, and Nourish
This soup is a beautiful way to bring warmth and nourishment to your table. Enjoy it as a cosy dinner, prepare extra for lunches, or share with family and friends. Pair it with your favourite Happy Healthy You products as part of your daily routine and let this recipe inspire you to explore more wholesome, plant-rich meals.
Method
- Cut the tofu into squares and toss with 1 table spoon of the red curry paste. Set aside.
- In a large saucepan, heat the coconut oil and add 3 spoons of the red curry paste, cook for a few minutes or until fragrant.
- Add the cauliflower, sweet potatoes and stock and simmer. Cook for 15 -20 minutes or until tender.
- On a grill pan or bbq lightly cook the broccoli florets, beans and tofu. Do not overcook the vegetables - they should be bright in colour and a little crispy.
- After the soup mixture has cooled a little, add the coconut, milk, lime juice and fish sauce.
- Put the soup ingredients in a high speed blender, Nutri-bullet or similar and blend until you have a smooth consistency. (Be careful when blending hot ingredients)
- Serve, topped with the grilled vegetables and tofu. Garnish with coriander and serve.
