Cauliflower Soup With Coconut Turmeric And Lime Recipes
CAULIFLOWER COCONUT SOUP
A creamy spicy cauliflower soup.
Provided by Angela Coleby
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid.
- Heat the onion in a saucepan, add the onion, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden.
- Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes.
- Shred the spring onion and add to the soup with the coriander.
- Serve, slurp and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 201 kcal, Carbohydrate 10 g, Protein 2 g, Fat 19 g, SaturatedFat 16 g, Sodium 347 mg, Fiber 1 g, Sugar 3 g
ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC
This healthy roasted cauliflower soup recipe is made with turmeric roasted cauliflower and infused with Thai chili paste and coconut milk. Garnish with cilantro and reserved roasted cauliflower pieces for a beautiful garnish. Dairy free.
Provided by Laura / A Beautiful Plate
Categories Soups
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
- Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
- Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
- Serve hot and garnish with cilantro as desired.
Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 20 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Sodium 309 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 8 g
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- Heat the oil in a large pan over a medium heat. Fry the onion for 6-8 minutes, until softened. Add the garlic, ginger, half of the chilli and the turmeric and cook, stirring, for 2 minutes.
- Add the cauliflower to the pan and cook for 5 minutes. Pour in the coconut milk, reserving 2 tbsp, and all of the stock. Simmer for 25-30 minutes, or until the cauliflower is tender.
- Remove from the heat and let cool slightly before puréeing with a stick blender. Stir in the lime juice and season to taste. Serve the soup topped with the reserved coconut milk, remaining chilli, and the coriander leaves.
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