This spiced cauliflower soup is one of my families favourite soups. Full of vegetables, low in carbs with a subtle Thai vibe. It’s so easy to prepare, perfect for meal prep. I make one at least once a week for my kids which they mop up with my low carb sourdough.
Spiced Cauliflower Soup
A delicious, low carb, subtly warming dish
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Servings: 6
Calories: 292kcal
Equipment
- 1 large saucepan or…
- 1 Thermomix Optional
Ingredients
- 400 g cauliflower cut into small florets
- 1 litre chicken stock
- 400 ml coconut milk
- fresh coriander leaves for garnishing (optional)
- 1 large onion sliced
- 2 tsp cumin seeds
- 4 tsp curry powder e.g garam masala
- 2 bay leaves
- handful of coconut flakes toasted, for garnish (optional)
- 4 tbs coconut oil
- 2 tsp porcini powder optional
- 3 tsp sea salt or to taste
- 1 tsp white pepper or to taste
- 2 tsp xanthan gum
Instructions
- Heat 4 tbs coconut oil in a large saucepan over a medium-high heat.
- Add 1 large onion (sliced), 400 g cauliflower, 2 tsp cumin seeds, 4 tsp curry powder.
- Sauté for 10 minutes, until the cauliflower is golden brown.
- Pour in 1 litre chicken stock, add 2 bay leaves, 2 tsp porcini powder, 3 tsp sea salt (or to taste) and 1 tsp white pepper.Bring to a simmer and cook for around 20 minutes until the cauliflower is tender.
- Add the 400 ml coconut milk and bring back to a simmer.
- Remove the bay leaves, add 2 tsp xanthan gum and then blend until you have a completely smooth soup.
- Garnish with fresh coriander leaves and a handful of coconut flakes (optional)
Notes
Replacing xanthan gum with cornflour will increase the carb values.
If using a Thermomix
Nutrition
Serving: 300g | Calories: 292kcal | Carbohydrates: 13g | Protein: 7g | Fat: 25g | Saturated Fat: 20g | Sodium: 1464mg | Fiber: 3g | Sugar: 4g | Calcium: 46mg | Iron: 4mg
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