I’m in mourning peeps. I’m devastated to report the untimely demise of my beloved microwave. I have many happy memories of our partnership – cooking mountains of cheesy cauliflower puree together, about a ton of bacon, heating my morning tea, gently melting together Lindt 90% chocolate and heavy cream to make frosting…
Oh the times we had. And now, until I replace it, I’m microwaveless. This is bad people. Very, very bad.
In fact I wasn’t aware how much I relied on it until it was gone, and of course I’m now obsessed with all of the things I can’t do. The other night I was washing dishes and started obsessing about all of the germs living inside of my (relatively new and not visibly dirty) dish sponge.
I knew that microwaving it for 2 minutes would kill 99% of any potentially life threatening bacteria. And even though I’ve known this fact forever, and have only actually done it once (like a year ago), I suddenly became convinced that if I didn’t microwave that sucker for the requisite 2 minutes IMMEDIATELY, we would all die in our sleep that very night.
I managed to mentally talk myself off of the ledge just seconds before rushing over to our neighbors house and banging on their door like a maniac at 9pm to ask if I could put my sponge in their microwave for just 2 short minutes, because it was AN EMERGENCY! It was touch and go for awhile, but you’ll be happy to know that I located a new sponge under my kitchen sink, promptly threw out the old one, and saved my entire family from certain death. Phew…
So anyway, the moral of the story is… I really need a new microwave. And maybe a therapist. Until that happy day arrives, I’m having to do things the old fashioned way.
Take this delicious keto curried cauliflower soup for example. I had to put all of the ingredients into a pot and simmer it on the stove to get the cauliflower soft. It took OVER HALF AN HOUR!!!!
Oh the horror… That’s a long time to a food blogger who is cooking and photographing multiple recipes in the same day! I have to admit it was worth the wait though.
Since I’m doing the Whole 30 this month and can’t eat any dairy, I used almond milk and coconut milk to make it creamy, which worked like a charm. It might be a little crazy premature to make hot soup in August, but for some reason I was in the mood, and this really hit the spot.
If making soup when it’s 90 degrees out isn’t your thing, Pin this cauliflower soup recipe and try it out when the weather cools down.
Since I’m doing the Whole 30 this month and can’t eat any dairy, I used almond milk and coconut milk to make it creamy, which worked like a charm. It might be a little crazy premature to make hot soup in August, but for some reason I was in the mood, and this really hit the spot. If making soup when it’s 90 degrees out isn’t your thing, Pin this cauliflower soup recipe and try it out when the weather cools down.
Curried Cauliflower Soup
- Yield: 6 1x
Ingredients
- 1 medium head of cauliflower
- 2 cups unsweetened almond milk
- 2/3 cup unsweetened coconut milk
- 3 Tbsp Ghee or clarified butter*
- 1/2 cup water
- 1/2 cup unsweetened apple juice*
- 1 Tbsp curry powder or garam masala
- 2 tsp powdered ginger
- 2 tsp garlic powder
- 2 tsp ground coriander
Instructions
- Combine all ingredients in a medium saucepan. Bring to a simmer and cook, covered, for about 35 minutes or until the cauliflower is completely soft.
- Puree the soup in a traditional blender, or with an immersion blender right in the pot.
- Season with salt and pepper to taste. Garnish with pumpkin seeds if desired.
Notes
*You can substitute 1/2 cup water and 1 Tbsp of sugar substitute for the apple juice if you are counting carbs.
Approximate nutrition info per serving (no apple juice): 164 calories, 16g fat, 3.3g net carbs, 3g protein
To make this recipe Vegan, substitute coconut oil for the ghee.
If you are Paleo, and not doing the Whole 30 you can add 1 Tbsp of honey or maple syrup to add more sweetness.
- Category: Soup
- Cuisine: Vegetable soup
Nutrition
- Calories: 180
- Fat: 16g
- Carbohydrates: 5.6g net
- Protein: 3g
Joanna says
This recipe looks AMAZING! I can’t wait to try it. What kind of coconut milk do you use?
Carol says
Back away from the microwave! We have been without one for years as they do nothing good for food or your health. I love the “slow” cooking much better and it allows me to “bond” with my food.
Of course I am old and interested in handling electro-sensitivity. I also hate to put something organic for which I have paid an arm and a leg just to denature it in a microwave. Haven’t had one for 16 years and I don’t miss it at all.
Really enjoying your recipes. Thank you for sharing them so freely. My husband is making the pancakes this evening!
★★★★★
Rebecca says
Seriously one of my favorite soups of all time! Made this a few months ago but forgot to save the website and could not find it! Finally found you again am my 1 year old and I are both enjoying it right now! I made substitutions with regular milk and vanilla almond milk and coconut oil for butter… it’s allllll good lol actually thinning it out with some more milk/water and using it as a sauce over shredded chicken and rice too. And so cheap to make. I just live it. Thank you for sharing this recipe!
Haniela says
This is so easy to make, I have to try this next time I buy cauliflower. I normally don’t have almond milk, so I guess I can substitute with regular milk, right?
Mellissa Sevigny says
Absolutely, regular milk would work great too!
Nannette M. says
I might have missed but what would constitute a serving? Half a cup? A cup?
Mellissa Sevigny says
Sorry Nannette! I think it was about a cup and a half per serving!
Gerda says
I tried it out and what can I say..it was delicious, best cauliflower soup I had in ages! Thanks for this recipe!
Mellissa Sevigny says
Thanks so much Gerda! I’m so glad you liked it too!
Javelin Warrior says
Sorry to hear about your microwave woes and I don’t know what I’d do without mine – I don’t use it so much for cooking, but it’s invaluable to me for reheating and melting chocolate, etc. But even without a microwave to help, this curried soup looks incredible – love the photos! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…
Mellissa Sevigny says
Thanks JW – it’s always an honor!
Aimee says
I love the idea of using apple juice in the soup, I’m very intrigued. Looking forward to trying this recipe out!
Mellissa Sevigny says
Thanks Aimee, the apple juice worked perfectly to give it just a hint of sweetness – let me know what you think!
Debs @ The Spanish Wok says
Nice soup.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.
Mellissa Sevigny says
Thanks Deb, I’ll check it out!
ally says
mmm, coconut milk & almond milk are two of my favorite things at the moment! yum!
xo
http://allykayler.blogspot.ca/
Mellissa Sevigny says
Me too ally, so many delicious things to be made!
bevvbevv says
You are such a boss.
Mellissa Sevigny says
Thanks…I think! :)
Chef Connie says
I have not had a microwave for 8 years now. You can adust. It is not easy but you may be happier without one. They kinda scare me.
Mellissa Sevigny says
Chef Connie they freak me out a bit too, but not enough to do without one! At least not yet anyway! :)
Gretchen @gfedge says
We have had our microwave repaired twice in the nine years we have owned this house so I understand the feeling. We were lucky both times to be storing a small counter-top microwave in the garage which we set up on the kitchen table for a few days until the parts came in.
I have a cauliflower soup that I will post when the weather cools down. I perfected the recipe but forgot to take pictures before I ate it all ;-)
Mellissa Sevigny says
Can’t wait to see your recipe Gretchen!
Paul Halliday says
Microwave? You don’t need no microwave! I’ve never had one, never will, never needed one, nor desired for one.
You may need your gas hob re-jetting if it’s taking that long. Perhaps fit an electric hob – fast cooking on electric, unless you want it slow.
To the recipe – very similar to one I make. I’ll try some of the extra flavours you’ve included. Inspiring.
Mellissa Sevigny says
Hey Paul! Lots of people make do without them but I don’t think I’m one of them! It’s like my fifth stove burner! When I’m on a cooking spree (which is often) my stove is crowded with pots, my oven is usually full, and if I need to melt some butter, steam some veggies, etc. then the microwave is usually going too. For me it’s like missing a hand – or at least a few digits not to have it. :) Enjoy the soup!
Anonymous says
I so agree, Paul! Did you know that the minerals in vegetables are altered into cancerous free-radicals when cooked in microwave ovens?
Alicia says
Just found your blog from a pinterest recipe for Low carb caramel machiatto tiramisu. Can’t wait to read more of your blog. It’s slightly more than 90 in my neck of the woods but I am definitely pinning this to try this winter!
Mellissa Sevigny says
Welcome Alicia! I think this soup will really hit the spot when the weather cools down – it’s so silky and the curry flavor is so warming that I’m looking forward to making more of it in the fall. Might even try canning some so I have it on hand! Hope you like it too!
Anonymous says
Love hearing your life stories. It makes me smile. I think the soup is going to be supper tomorrow. Thanks
Mellissa Sevigny says
Thanks so much! Hope you like the soup. :)
LowCarbOneDay says
Hope you get a mircowave soon! I have been in the mood for soups, stews, and pumpkin. Crazy, I think this Whole30 and the SC heat is getting to me! LOL
Mellissa Sevigny says
Thanks, it’s definitely on my list of things to do next week! I always get into that nesting phase of wanting to cook warming comfort foods as we move into September. It’s one thing I miss about living in CT when the weather would get chilly and the leaves would turn and we’d start doing more soups and stews. Somehow down here in SC it just doesn’t feel the same. But then again, I love having only a 6 week long winter that rarely drops below 30 degrees here, so it’s an OK trade off for me! Glad to hear you are sticking with the Whole 30 – just a few more weeks to go! I think I’m finally over the detox symptoms, you??
LowCarbOneDay says
I think I’m over the detox symptoms too, but I still think there are foods that don’t react well in my body so I’ve been eliminating other things like nightshades so I can try and find out what affects me. I’m starting to run out of foods that I can eat…LOL
Eric E says
I bet that would be good as a cold soup, too, which I love in the summer months. Just taste and adjust seasonings.
Mellissa Sevigny says
Let me know if you try that Eric, and how it comes out! I think to eat it chilled I’d want it a little sweeter than it is, maybe puree some cantaloupe into it. Yum!