Green Curried Cauliflower & Kabocha Soup
Chef
Charles (CJ) Chambers
Hospital
Morristown Medical Center
Prep time
10 minutes
Cook time
30–35 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
1 ½ ounces coconut oil
3 cups onions, chopped
5 cloves garlic, chopped
3 tablespoons ginger, chopped
3 ounces green curry paste
1 gallon water
4 kabocha squash
1 tablespoon ground star anise
1 tablespoon kosher salt
½ tablespoon ground black pepper
32 ounces coconut milk
2 heads cauliflower
1 pound walnuts, toasted
1 bunch micro chives
1 case pumpkin seeds, toasted
3 cups onions, chopped
5 cloves garlic, chopped
3 tablespoons ginger, chopped
3 ounces green curry paste
1 gallon water
4 kabocha squash
1 tablespoon ground star anise
1 tablespoon kosher salt
½ tablespoon ground black pepper
32 ounces coconut milk
2 heads cauliflower
1 pound walnuts, toasted
1 bunch micro chives
1 case pumpkin seeds, toasted
preparation
Instructions
1. Preheat oven to 400 degrees.
2. Peel kabocha squash, cut into quarters, remove seeds, toss with 1 ounce coconut oil, salt, and pepper, and roast until tender.
3. Bring water to a boil in a large pot and cook cauliflower until tender.
4. Melt remaining coconut oil in large pot. Toast star anise until aromatic.
5. Add onions and sauté 10 minutes. Add garlic and ginger and cook 1–2 minutes. Stir in curry paste.
6. Remove squash skin. Blend squash, onion mixture (remove star anise), and cauliflower until smooth.
7. Return to pot, add water, and simmer.
8. Add coconut milk and reduce until thickened.
9. Garnish with walnuts, micro chives, and pumpkin seeds.
2. Peel kabocha squash, cut into quarters, remove seeds, toss with 1 ounce coconut oil, salt, and pepper, and roast until tender.
3. Bring water to a boil in a large pot and cook cauliflower until tender.
4. Melt remaining coconut oil in large pot. Toast star anise until aromatic.
5. Add onions and sauté 10 minutes. Add garlic and ginger and cook 1–2 minutes. Stir in curry paste.
6. Remove squash skin. Blend squash, onion mixture (remove star anise), and cauliflower until smooth.
7. Return to pot, add water, and simmer.
8. Add coconut milk and reduce until thickened.
9. Garnish with walnuts, micro chives, and pumpkin seeds.
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