Stovetop, Immersion blender
Peel & mince the onion.
Heat a drizzle of olive oil in a pot over medium heat. Add the turmeric. Cook, stirring for 1 min. Then add the onion.
Sauté the onions for 2-3 min.
Wash the cauliflower.
Chop off the stem.
Cut the cauliflower into florets.
Add them to the pot & cook for 2 more min.
Add 1 cup of water (per person) to the pot. Season with salt & pepper. Reduce the heat to low, cover & simmer for 10-15 min.
When the cauliflower is quite fork-tender, add the coconut milk. Purée until smooth & creamy using an immersion blender, blender or food processor.
If the soup is too thick, add a bit of water.
Garnish with slices of raw cauliflower (optional). Season to taste. Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Coconut Cauliflower Soup" contains 161 Energy, 13 g of Fat, 8 g of Carbohydrates, 3 g of Protein, 3 g of Fiber.