in Soup Recipes

Cauliflower soup with coconut

updated

Spread the love

Ingredients for 4 servings:

  • 1 head of cauliflower
  • 2 onions
  • 1 tbsp coconut oil
  • 200 ml coconut milk
  • 2 tsp curry
  • 1 tsp turmeric
  • ½ tsp paprika powder, hot
  • 1 liter vegetable broth
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

without cream and without cheese

Wash the cauliflower and divide it into small florets. Peel and chop the onions. Sauté in coconut oil. Add the curry and turmeric and sauté briefly. Add the cauliflower, pour in the vegetable stock and coconut milk, and simmer for about 15 minutes. Blend thoroughly with a hand blender and season with salt, pepper, paprika, and nutmeg. Garnish the soup with parsley or desiccated coconut, for example, and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mixed tomato salad

Homemade almond shirataki