- 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 + 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
- 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.
- 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.
- 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.
- Serve in bowls topped with cilantro leaves, snipped chives, and red pepper flakes.
Adapted from Vegetable Literacy