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Fire-Blasted Vegan Coconut Curry Soup
Fire-Blasted Vegan Coconut Curry Soup

Fire-Blasted Vegan Coconut Curry Soup

with Chickpeas, Cauliflower & Toast

Recipe Development Team
Recipe Development TeamPublished on April 04, 2023

When the chips are down, Rocket always comes through. And, like our fuzzy pal, you’ll come through for your family (or chosen family!) by cheffin’ up this galaxy-approved meal. You’ll simmer up a powerful combo of coconut milk, cauliflower florets, chickpeas, and flavor-blasted spices to evoke the complexity, warmth, and spiciness of Rocket. Plus there’s crispy ciabatta toasts for dunking and crunching. Do you have what it takes to cook like a hero?

Tags:
Vegan
Spicy
Easy Cleanup
Allergens:
Tree Nuts
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

2 unit

Scallions

10 ounce

Cauliflower Florets

1 teaspoon

Garlic Powder

1 tablespoon

Curry Powder

1 teaspoon

Cumin

1.5 ounce

Tomato Paste

1 teaspoon

Garam Masala

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 unit

Chickpeas

2 unit

Veggie Stock Concentrate

1 unit

Ciabatta

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Nutrition Values

/ per serving
Calories730 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber12 g
Protein19 g
Sodium1920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot

Instructions

Prep
1

• Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Cut cauliflower into bite-size pieces.

Start Soup
2

• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 3-4 minutes. TIP: Add a splash of water if onion begins to brown too quickly. • Add scallion whites and garlic powder; cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil to pot. Stir in curry powder, cumin, tomato paste, and half the garam masala (all for 4) until combined. Cook, stirring constantly, until fragrant, 30-60 seconds.

Finish Soup
3

• Thoroughly shake coconut milk in container before opening. • To pot with veggies, stir in coconut milk, cauliflower, chickpeas and their liquid, stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt (we used 1 tsp; 2 tsp for 4). Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes. • Uncover and cook, stirring occasionally, until soup has thickened, 5-7 minutes more. (TIP: If your soup isn’t thick enough, simmer until it reaches desired consistency. If your soup is too thick, add a few splashes of water.) Taste and season with salt and pepper.

Make Toast & Serve
4

• Meanwhile, halve ciabatta. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Toast until golden; halve on a diagonal. • Divide soup between bowls; sprinkle with scallion greens. Serve with toast on the side. TIP: Turn up the heat and give your dish a fiery attitude by adding chili flakes from your pantry.

Meal right image

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