Cream of Cauliflower Soup with Coconut

La Cocina de BabelReviews(2)
Sue: "It is missing a few things like adding 2 cups of…" Read More
7Ingredients
330Calories
70Minutes

Cold winter nights call for a warm and creamy soup with a bit of spice to warm you up from the inside out. This Cream of Cauliflower Soup with Coconut has plenty of ginger and curry to do just the trick. Coconut milk adds a creamy smoothness to this delicious Indian inspired vegetarian soup. Serve with warm naan for a wintertime dinner that will have you feeling cozy inside and out.

Ingredients

  • 800 grams cauliflower
  • 1/2 onion (chopped)
  • 1/2 teaspoon ground ginger
  • 2 teaspoons curry powder (mild or hot, to taste)
  • 2 stock (cubes)
  • 1 can coconut milk
  • olive oil

Directions

  1. Cut off individual florets from the central stem. Cut the stem into pieces of 2 centimeters.
  2. Heat a drizzle of oil in a heavy based frying pan.
  3. Add the ginger and curry powder, stir and cook for a few seconds to allow the flavors to infuse., then add the onion and cauliflower. Stir again.
  4. Pour in the water and add the stock cubes. Bring to the boil and leave to cook on low for 1/2 hour until the cauliflower is soft.
  5. Add the coconut milk and leave to cook for 5 minutes more.
  6. Blend the soup with a liquidizer until very smooth.
  7. Serve with hot naan bread.
Discover more recipes from La Cocina de Babel

NutritionView more

330Calories
Sodium20%DV480mg
Fat34%DV22g
Protein25%DV13g
Carbs8%DV24g
Fiber16%DV4g

PER SERVING *

Calories330Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat14g70%
Trans Fat
Cholesterol10mg3%
Sodium480mg20%
Potassium920mg26%
Protein13g25%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber4g16%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Sue 24 Mar 2017
It is missing a few things like adding 2 cups of water to the vegetable stock. I added fresh/frozen chopped garlic.
Kat 2 Mar 2017
Teally yummy and easy to make I like the combination of ginger and curry great suggestion to eat it with nan bread