How to make Vegan curried cauliflower and beetroot soup for beginners

Vegan curried cauliflower and beetroot soup - Turned out great! Very moist.. Today I am sharing this Vegan curried cauliflower and beetroot soup! A quick and easy dinner that is ready in under 15 minutes! This easy curried vegan lentil soup with cauliflower is hearty, flavorful, and contains rich and aromatic spices! It's the perfect family-friendly healthy meal to make for the holidays or any busy weeknight! That warm bowl of comfort made by cooking vegetables and spices in a broth, until all the flavors are. Creamy Vegan Curried Cauliflower Soup- infused with Indian Spices and coconut milk, this simple healthy soup is vibrant, healthy and glowing! Or feel free to use pumpkin seeds!

Creamy vegan Curried Cauliflower Soup- so simple, healthy and flavorful - I can't wait to hear what you think of this. Hello Everyone, I am Amita Singh, passionate about food and cuisines of India. This youtube channel is for food lover like you all who wants to learn about.

You can cook Vegan curried cauliflower and beetroot soup with 9 Ingredients and 12 steps. See the following guide!

1. 500 gms Cauliflower.
2. 500 gms Beetroot.
3. 15 gms Hot curry powder.
4. 100 ml Coconut milk(homemade).
5. 1 tsp Balsamic vinegar.
6. 30 gms Almond.
7. 1 tsp Garlic, chopped.
8. 1 tsp Onion, chopped.
9. 1 tsp Coconut oil.

A healthy and healing Instant Pot Cauliflower Soup. This vegan & gluten free soup is so easy to make, and the result is creamy and satisfying goodness you will not want to stop eating! This Cauliflower Soup is Easy, Creamy, Super Quick. I blend the Cauliflower before adding to the instant pot.

1. Break the coconut and remove the brown part and cut into cubes. Now take mixer jar add coconut cubes and add 1/2 glass of water and make a paste..
2. Now take a clean cotton cloth and remove all access milk from coconut paste.You can do same process till 2 time..
3. Homemade coconut milk is ready..
4. Wash the cauliflower and beetroot in cold water then take out the florets of the cauliflower and give a steam or boil the beetroot with skin till 2 whistle inside silver foil..
5. Once cooked let beetroot rest, so that it's easy to peel off the skin puree of beetroot and adjust the consistency with balsamic vinegar..
6. Very thinly slice some of the roasted beetroot to make a flower..
7. Heat a sauté pan and add coconut oil. Add chopped onion, garlic, cauliflower florets and curry powder.
8. Cook till the rawness of curry powder is off, add coconut milk and cook it for another 10 minutes..
9. Take it off the heat and rest a while. In the mean time boil the skined almonds till it gets soft..
10. Blend cauliflower with almonds to get pouring consistency..
11. Pour cauliflower and beetroot soup separately..
12. It can served both hot and cold..

It's easier and faster than cooking the florets (with or without pre roasting) and using an immersion blender later. This warm, fragrant, and inviting curried cauliflower soup can be made as spicy or as mild as you like. Keyword curried cauliflower soup, curried chickpea soup. Post a photo to Instagram and tag @susanffvk! It is still one of the top five.