Cauliflower Coconut Soup
Servings: 6 servings
Calories: 201kcal
A creamy spicy cauliflower soup.
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Ingredients
- 1 large Cauliflower head
- 1 can coconut milk canned
- 500 ml vegetable stock or chicken stock
- 4 garlic cloves peeled & chopped
- 5 cm ginger, fresh peeled & finely chopped
- 3 lemon grass stalks chopped
- 1 lime zest grated
- 4 red chili peppers keep whole
- 1 small onion peeled & chopped
- 2 teaspoon turmeric
- 2 tablespoons lime juice
- 2 tablespoons coconut oil
Garnish
- 2 spring onions chopped
- 2 tablespoons coriander, fresh chopped
Instructions
- Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid.
- Heat the onion in a saucepan, add the onion, ginger, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden.
- Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes.
- Blend with an hand immersion blender for a smooth soup (you can omit this for a chunky soup)
- Trim and shred the spring onions; add to the soup with coriander and serve
- Slurp and enjoy!
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 10g | Protein: 2g | Fat: 19g | Fiber: 1g