Curried Cauliflower Soup

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Rated 5 stars by 1 users

Category

-

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

  • 1 tablespoon oil

  • 1 onion, diced

  • 2 cloves garlic, crushed - or 1 teaspoon garlic granules 

  • 1 red or green chilli, de-seeded and diced (optional)

  • 1 teaspoon coriander

  • 1 teaspoon ground ginger

  • Head of 1 cauliflower, cut into small florets

  • 1 vegetable stock cube dissolved in 200ml boiling water

  • 400ml can coconut milk

  • Juice of 1 lime

  • 2 tablespoons fresh coriander leaves, chopped

  • Greek yogurt, pumpkin seeds to garnish

Directions

  1. 1.      Heat the oil in a large pan and add the onion, garlic, chilli and spices and cook for 5 minutes, stirring well to coat.

  2. 2.      Add in the cauliflower and continue cooking for a few minutes, then add in the stock cube and simmer for 10 minutes.

  3. 3.      Pour in the coconut milk and continue cooking for a further 10 minutes until the cauliflower is soft.

  4. 4.      Allow to cool a little then stir in the lime juice and fresh coriander. Tip into a blender or food processor and blend well until you have the desired consistency.

  5. 5.      Serve hot with some Greek yogurt, sprinkle over pumpkin seeds and enjoy!

This creamy vegan curried cauliflower soup with coconut milk, is infused with Indian spices, ginger and lime. It's so simple to make and is also healthy and delicious. We, here at KetoKeto love this recipe so we're sure you will too!

Ingredients:

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, crushed - or 1 teaspoon garlic granules 
  • 1 red or green chilli, de-seeded and diced (optional)
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • Head of 1 cauliflower, cut into small florets
  • 1 vegetable stock cube dissolved in 200ml boiling water
  • 400ml can coconut milk
  • Juice of 1 lime
  • 2 tablespoons fresh coriander leaves, chopped
  • Greek yogurt, pumpkin seeds to garnish

Make it!

  1. Heat the oil in a large pan and add the onion, garlic, chilli and spices and cook for 5 minutes, stirring well to coat.
  2. Add in the cauliflower and continue cooking for a few minutes, then add in the stock cube and simmer for 10 minutes.
  3. Pour in the coconut milk and continue cooking for a further 10 minutes until the cauliflower is soft.
  4. Allow to cool a little then stir in the lime juice and fresh coriander. Tip into a blender or food processor and blend well until you have the desired consistency.
  5. Serve hot with some Greek yogurt, sprinkle over pumpkin seeds and enjoy!

     

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