Fire-Blasted Vegan Coconut Curry Soup
with Chickpeas, Cauliflower & Toast
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Cut cauliflower into bite-size pieces.
• 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.
• 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.
• 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.
