Creamy curried cauliflower and goat cheese soup from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 239) by Tieghan Gerard

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Notes about this recipe

  • Shaxon on January 21, 2022

    I used a vitamix to whirl the broth/onion/cauliflower mixture and it turned out silky smooth. I'll use less broth next time so it is thicker. I didn't have pomegranate or thai basil, and it was still very good.

  • Frogcake on July 01, 2019

    We loved this soup. Interesting flavour combination and just the right amount of spunk. It’s also great served with the various seeds. Like Vine Tomato, I thought the goats cheese and red curry paste worked so well!

  • VineTomato on October 21, 2017

    Cooked a batch to go straight into the freezer for week day lunches. This is a really inventive, interesting spin on cauliflower cheese - I loved it. Without reading the list of ingredients I was expecting more of an Indian style flavour but the Thai red paste worked brilliantly and what a combo with the goats cheese! The suggested topping is also great! Glad I have a few more servings in the freezer!

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