Coconut Cauliflower Soup
A creamy vegan soup for a cold winter day!
Utensils
Stovetop, Immersion blender
recipe
Step 1
Peel & mince the onion.
Step 2
Heat a drizzle of olive oil in a pot over medium heat. Add the turmeric. Cook, stirring for 1 min. Then add the onion.
Step 3
Sauté the onions for 2-3 min.
Step 4
Wash the cauliflower.
Step 5
Chop off the stem.
Step 6
Cut the cauliflower into florets.
Step 7
Add them to the pot & cook for 2 more min.
Step 8
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.
Step 9
When the cauliflower is quite fork-tender, add the coconut milk. Purée until smooth & creamy using an immersion blender, blender or food processor.
Step 10
If the soup is too thick, add a bit of water.
Step 11
Garnish with slices of raw cauliflower (optional). Season to taste. Serve & enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 161 cal. |
| Fat | 13 g |
| Carbohydrates | 8 g |
| Protein | 3 g |
| Fiber | 3 g |
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.
