Spicy Cauliflower Soup
This spicy cauliflower soup with curry is full of flavor and just the right amount of heat. Adding coconut milk makes it nice and creamy.
Servings: 4 servings
Calories: 406kcal
Ingredients
- 1 tbsp. coconut oil
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups cauliflower florets
- 3 tsp. fresh ginger grated
- ¼ cup red curry paste
- 4 cups chicken stock
- 1 can coconut milk
- 1 tsp. salt
Instructions
- In a large soup pot, melt coconut oil over medium heat.
- Add in garlic and onions and saute until the onions are translucent.
- Add in cauliflower florets, fresh ginger, and red curry paste and stir to coat all the vegetables with the curry paste.
- Pour in chicken stock and simmer for 20 minutes or until the cauliflower is soft.
- If desired, mash the cauliflower with a potato masher or buzz it with an immersion blender to achieve desired consistency.
- Stir in coconut milk and salt. Take off the heat and serve.
Notes
Use an immersion blender after cooking the cauliflower to thicken up the soup a bit. You can do just a few pulses to keep it chunky or blend it totally smooth if desired.
For extra heat, add red pepper flakes.
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 24g | Protein: 11g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 868mg | Potassium: 879mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2337IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 3mg