Coconut Curry Soup

Usually, fresh is best.  You get more nutritional value and better taste.  Unless you’re making soup, that is. When you let flavors marinade overnight, they mix and meld and make magic.  Using leftovers as a base for soup is a great shortcut.  This soup uses yesterday’s Curry Cauliflower, but you can use any cup or so of leftovers that you have on hand.


  • 1 cup leftover Curry Cauliflower
  • 1 can chickpeas, rinsed
  • ¾ cup coconut milk
  • ¼ cup water
  • sea salt to taste (use less if you’re using a probiotic kraut)
  • handful of chopped cilantro
  • 2 T probiotic kraut


Heat leftover Curry Cauliflower and add rinsed can of chickpeas.  Add liquids and season to your liking.  Blend into a creamy consistency with an immersion blender.  Taste and adjust seasonings.

Ladle into bowls, stir in the probiotic kraut and cilantro.  Enjoy!