Photo: Cala
Curried Cauliflower Soup
14 ingredients
15 min + 45 min
4
openrecipes
Creamy, vegan cauliflower soup made with coconut milk and spiced with curry. This healthy, comforting soup is perfect for chilly days.
Estimated Nutrition (whole recipe, rough)
604
Calories
9g
Protein
42g
Fat
52g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large head of cauliflower, broken into small florets, stems chopped
- 1/4 cup melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
- 1 small lemon (preferably organic), zested
- 1/2 cup white wine (like Pinot Grigio)*
- 1 1/2 cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- 1/2 teaspoon sugar
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- 1/4 cup chopped green onions/chives
- 1 tablespoon chopped fresh basil
- thinly sliced hot peppers (optional, not shown)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes