Indian-Spiced One-Pot Salmon & Cauliflower Soup
A fragrant and nourishing one-pot soup featuring tender salmon and cauliflower in a creamy, spiced broth. The aromatic blend of Indian spices like turmeric and cumin makes this a comforting yet elegant dish.
Ingredients
Ingredients
- 1 tbsp coconut oil or neutral oil of choice
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 head cauliflower cut into small florets (about 4 cups)
- 4 cups vegetable broth
- 1 can full-fat coconut milk 13.5 oz can, shaken well
- 1 lb salmon fillet skinless, cut into 1-inch cubes
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh cilantro chopped, for garnish
- 1 tbsp lime juice freshly squeezed
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. The salmon may continue to cook slightly upon reheating. Make-Ahead: The soup base (without salmon) can be made up to 2 days ahead; add the salmon and coconut milk when reheating. Substitutions: Use chicken or vegetable broth instead of vegetable broth; replace salmon with firm tofu for a vegetarian version. Serving Suggestion: Serve with warm naan bread or basmati rice for a complete meal.