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Cauliflower Curry Soup

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Preparation Time: 15 minutes
Cooking Time: 26 minutes
Servings: 4
Ingredients:
2 tablespoons avocado oil
1 white onion, chopped
4 garlic cloves, chopped
½ Serrano pepper, seeds removed and chopped
1-inch ginger, chopped
¼ teaspoon turmeric powder
2 teaspoons curry powder
½ teaspoon black pepper
1 teaspoon salt
1 cup of water
1 large cauliflower, cut into florets
1 cup chicken broth
1 can unsweetened coconut milk
Cilantro, for garnish
Directions:

  1. Place a saucepan over medium heat and add oil to heat.
  2. Add onions to the hot oil and sauté them for 3 minutes.
  3. Add garlic, Serrano pepper, and ginger, then sauté for 2 minutes.
  4. Add turmeric, curry powder, black pepper, and salt. Cook for 1 minute after a
    gentle stir.
  5. Pour water into the pan, then add cauliflower.
  6. Cover this soup with a lid and cook for 10 minutes. Stir constantly.
  7. Remove the soup from the heat and allow it to cool at room temperature.
  8. Transfer this soup to a blender and purée the soup until smooth.
  9. Return the soup to the saucepan and add broth and coconut milk. Cook for 10
    minutes more and stir frequently.
  10. Divide the soup into four bowls and sprinkle the cilantro on top for garnish
    before serving.
    Nutrition:
    Calories: 342
    Fat: 29.1g
    Total carbs: 18.3g
    Fiber: 5.5g
    Protein: 7.17g
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