Coconut Cream of Cauliflower Soup
This cauliflower soup is ultra creamy and lightly spiced with cumin, coriander, and cardamom. It's a luxe soup to enjoy during the winter months.
Servings 4 people
Calories 355kcal
Ingredients
- 4 garlic cloves
- 2 white onion chopped
- 2 tbsp coconut oil
- 1 cup potatoes peeled and chopped (about 2 potatoes)
- 1 cauliflower (about 2.5 cups)
- pinch sea salt
- 4 cup vegetable stock
- 1 tsp coriander dried
- 1/2 tsp cardamom ground
- 1/2 tsp cumin
- 1 can coconut milk (400 ml)
Instructions
- Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
- Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
- Add water and vegetable stock cube and bring soup to a simmer. Then add coriander, cardamom, and cumin. Season with sea salt and pepper and simmer on low heat for 20 minutes, or until veg is very soft.
- Puree soup with a hand mixer, or a blender (on low), until completely smooth.
- Stir in coconut milk, and add more spices, salt and pepper if desired. Optional to add more water if needed for desired texture.
- Transfer soup to bowls, top with brussels sprouts, sliced radish and pomegranate seeds.
Notes
Nutritional information is a rough estimate.
Nutrition
Calories: 355kcal | Carbohydrates: 26g | Protein: 7g | Fat: 28g | Saturated Fat: 24g | Sodium: 1004mg | Potassium: 949mg | Fiber: 5g | Sugar: 7g | Vitamin A: 501IU | Vitamin C: 81mg | Calcium: 83mg | Iron: 6mg