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Pureed cauliflower soup square

Pureed Cauliflower Soup with Garam Masala Granola

Summer Yule
Think you’re seeing a bowl of muesli and milk? Think again! This pureed cauliflower soup with garam masala granola is perfect for April 1 or any other day.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Cuisine Indian
Servings 4
Calories 617 kcal

Ingredients

For the garam masala granola:

  • cups rolled oats, dry
  • teaspoons garam masala
  • ¼ teaspoon salt
  • ¼ cup chopped cashews
  • ¼ cup unsweetened coconut flakes
  • ¼ cup unsweetened applesauce
  • ¼ cup ghee, melted
  • ½ cup crunch or freeze-dried apples (I used half a bag of crushed Trader Joe's crunch-dried honeycrisp apples)

For the pureed cauliflower soup:

  • tablespoons coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 6 cups cauliflower, chopped (about one small head)
  • 15½ ounces cannelini beans (439 grams; canned, drained)
  • 3 cups chicken bone broth
  • 1 cups milk, 2%
  • 14 ounces coconut milk (400 mL; full fat)

Instructions

To make the garam masala granola:

  • Preheat the oven to 300°F (149°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the oats, garam masala, salt, cashews, and coconut flakes. Stir in the melted ghee and then the applesauce. Make sure the ingredients are well combined. Do not add the crunch-dried apples yet!
  • Press the mixture on the baking sheet in an even layer. This will help with the formation of small clumps of granola.
  • Bake for 30 minutes, stirring and flipping the granola halfway through cooking.
  • After baking, let it cool and then mix in the apples. Put half of the granola away to use in yogurt parfaits or other recipes. Save the other half to use as a topping for this soup.

To make the pureed cauliflower soup:

  • If you are playing a food prank, I highly recommend using a stainless steel pot rather than cast iron for this recipe to help keep the soup white!
  • Melt the coconut oil in the pot. Soften the onion and garlic over medium heat for about 5 minutes. Stir them constantly and do not let them brown!
  • Add the cauliflower and white beans to the pot. Cook them for an additional 5 minutes to soften them. Again, you do not want the ingredients to brown, so make sure to keep them moving around.
  • Add the chicken broth and milk to the pot. Bring it to a simmer and then turn the heat down to medium-low. Let the soup cook for 20 minutes until the vegetables get very tender. Stir the soup occasionally while it cooks.
  • Stir in the coconut milk and puree the soup in a food processor until very smooth. You can put the soup back in the pot and gently reheat it if it becomes too cool.
  • The calorie count for the recipe includes ¼ of the soup recipe and ⅛ of the granola recipe. Don't top the soup with the granola until right before serving. It will get soggy!
  • Don't miss the post above for additional tips that will help you have success if you are dishing this one up as an April Fools' Day food prank. Have fun!

Notes

This is a level 2 recipe (transition or weight maintenance). If you need to lighten this dish up, swap the full-fat coconut milk in the soup for low-fat coconut milk. Another option is to serve the soup with less granola or (if not serving as a prank) skip the granola altogether. A serving of the soup without the granola is 432 calories (level 1).

Nutrition

Calories: 617kcal
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