Green Curry Soup with Cauliflower and Leeks (Gluten Free and Vegan)

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  • 2 tablespoons olive oil (if not vegan butter would be fine)
  • 1 cup chopped leeks, white and light green parts only, washed well.
  • 1/3 cup finely chopped cilantro stems (You can use leaves too if you like)
  • 1 1/2 pounds cauliflower, broken into little florets
  • 1 tablespoon raw white basmati rice
  • kosher salt
  • 2 tablespoons Thai green curry paste
  • 1 tablespoon lemongrass paste
  • 1 inch piece of ginger, peeled and grated
  • 1 can full fat coconut milk + ten Free and Vegan)">vegetable stock or water to equal 4 cups
  • juice of 1 large lime
  • 2 tablespoons coconut butter
  • Cilantro leaves, snipped chives, and red pepper flakes to garnish


  1. In a large soup pot heat the oil over medium-low heat. Add the leeks, cilantro stems, cauliflower, rice, and 1 1/2 teaspoons of kosher salt; stir to coat. Cook for about 5 minutes, stirring occasionally.
  2. Place the green curry paste, lemongrass paste, and grated ginger in a large bowl; add the coconut milk and water then beat with a whisk until combined. Pour this mixture over the sauteed veggies, raise the heat to high, and bring to a boil. Lower the heat to a simmer, cover partially, and cook until the cauliflower is tender, about 20-25 minutes.
  3. Allow to cool slightly then scoop a few cups of the soup into a blender and process until smooth then return to the pot. Reheat gently, add the lime juice, and season to taste with salt. Just before serving, stir in the coconut butter.
  4. Serve in bowls topped with cilantro leaves, snipped chives, and red pepper flakes.


Adapted from Vegetable Literacy

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