What could be better than a warm bowl of homemade soup on a chilly fall day? A warm bowl of homemade soup drizzled with Udo’s Oil. By mixing Udo’s Oil into your soups, not only are you upping your nutritional game with a boost of good omega fats that are essential for health, you are also improving the digestion of the good fats, the absorption of the fat-soluble nutrients in the soup, enhancing the flavors with added fats, and improving satiety by making you feel more full. Like with all hot foods, just be sure to add Udo’s Oil to the meal once it has been removed from the heat source, transferred to a serving dish, and ready to be served!
1 medium head of cauliflower, cut into small florets, stems chopped
1 large yellow onion, peeled and roughly chopped
3-4 cloves garlic, halved
5 cups vegetable stock
1 can (14 ounces) coconut milk
2 tablespoons Thai curry paste
1 teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
1 tablespoon fresh chives, chopped (optional garnish)
Sea salt and freshly ground pepper, to taste
- Preheat oven to 375 degrees Fahrenheit. Spread cauliflower, onion, and garlic in a single layer on a large baking sheet and bake until golden brown, about 25 to 30 minutes.
- While the vegetables are baking, bring the vegetable stock, curry paste, cumin, coriander, and turmeric to a boil in a large pot over medium-high heat.
- Remove the vegetables from the oven and add them to the stock pot. Reduce the heat to low, add some salt and pepper, and let simmer for about 15 minutes.
- Carefully blend the soup in batches in the blender until desired consistency (or use an immersion blender). Stir in the coconut milk, adding additional salt, pepper, or more spices if needed. Ladle into serving bowls, add chives for garnish (optional), and serve.